🫙 From the Spice Rack

Shrimp Jambalaya Hash

Name: Shrimp Jambalaya Hash
Ingredients: 1 cup red potato, peeled and diced 1/2 inch; 1 cup sweet potato, peeled and diced 1/2 inch; 3 tablespoon olive oil; 8 large shrimp, peeled, de-veined, cut into 1/2-inch pieces; 6 ounce andouille sausage, chorizo or other fully cooked; 1 medium yellow onion, diced 1/2 inch; 1 small red bell pepper, seeded, diced 1/2 inch; 1 small yellow bell pepper, seeded, diced 1/2 inch

Shrimp Jambalaya Hash 1 cup red potato, peeled and diced 1/2 inch 1 cup sweet potato, peeled and diced 1/2 inch 3 tablespoons olive oil 8 large shrimp, peeled, de-veined, cut into ...

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Ingredients8 items

Ingredients

1cupred potato, peeled and diced 1/2 inch
1cupsweet potato, peeled and diced 1/2 inch
3tablespoonolive oil
8large shrimp, peeled, de-veined, cut into 1/2-inch pieces
6ounceandouille sausage, chorizo or other fully cooked
1medium yellow onion, diced 1/2 inch
1small red bell pepper, seeded, diced 1/2 inch
1small yellow bell pepper, seeded, diced 1/2 inch

Directions

1
Shrimp Jambalaya Hash 1 cup red potato, peeled and diced 1/2 inch 1 cup sweet potato, peeled and diced 1/2 inch 3 tablespoons olive oil 8 la
2
boil 2 to 3 minutes, until partially cooked
3
transfer to paper towels and blot dry
4
In large skillet, heat oil over high heat
5
Add shrimp
6
sauté 30 seconds, just until they start to turn pink but are still raw in middle
7
Remove with slotted spoon
8
transfer to small bowl

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