Smoked Sausage & Shrimp Jambalaya Hash

Cook Time:
1 hour
Serving Size:


  • 1 regular size package Eckrich® Smoked Sausage, halved lengthwise, cut into 1/2-inch-thick slices
  • 1 cup chopped red potatoes (1/2-inch pieces)
  • 3 tablespoons olive oil
  • 8 large shrimp, peeled, deveined and chopped
  • 1 large yellow onion, chopped (about 1 cup)
  • 1 cup chopped peeled sweet potato (1/2-inch pieces)
  • 1 large red bell pepper, chopped (about 1 cup)
  • 1 large yellow bell pepper, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 6 green onions, sliced
  • 1 teaspoon kosher salt
  • 1 teaspoon coarsely ground black pepper


Sausage, shrimp, vegetables, and garlic blend perfectly to make this satisfying dish.

  1. Place red potatoes in small saucepan. Add enough cold water to cover potatoes. Bring to a boil over medium heat; boil 2 minutes. Drain. Remove potatoes from saucepan; drain on paper towels.
  2. Meanwhile, heat oil in large nonstick skillet over high heat. Add shrimp; cook and stir 30 seconds, or until shrimp just start to turn pink. (Shrimp will not be fully cooked.) Remove shrimp from skillet; set aside.
  3. Add sausage and yellow onions to same skillet; stir. Reduce heat to medium-high. Cook and stir 6 minutes, or until sausage and onions are lightly browned. Add red potatoes, sweet potatoes, bell peppers and garlic; cook 6 minutes, or until vegetables are crisp-tender, stirring frequently. Add shrimp and green onions; cook and stir 1 minute, or until shrimp turn pink. Stir in salt and black pepper.