Eckrich Turkey Smoked Sausage & Shrimp Jambalaya Hash

2 cup chopped red potatoes* (1/2-inch pieces) *Can substitute 1 cup sweet potatoes for a sweeter taste
3 tbsp olive oil
8 large shrimp, peeled, deveined & chopped
1 package (16oz) Eckrich Turkey Smoked Sausage, halved lengthwise, cut into 1/2-inch slices
1 large yellow onion, chopped (about 1 cup)
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 tsp kosher salt
1 tsp coarsely ground black pepper

1. Place red potatoes in small sauce pan. Add enough cold water to cover potatoes. Bring to a boil over medium heat; boil 2 minutes. Drain. Remove potatoes from sauce pan; drain on paper towels.
2. Mean while, 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 potatoes, bell peppers, adn garlic; cook 6 minutes or unitl vegetable 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.
Makes 4 1-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user VOSGIRL.