4511 McKinney Avenue
Dallas, TX 75205
(214) 559 3111


Shrimp “Jambalaya” Hash
Chef Kent Rathbun of Abacus – Dallas, TX
Adapted by StarChefs.com

Yield: 4 Servings


  • 8 jumbo shrimp (16/20 per pound), peeled, deveined and chopped in 1/2-inch pieces
  • 1/4 olive oil
  • 5 ounces andouille sausage, diced large
  • 1 medium yellow onion, peeled and diced large
  • 2 garlic cloves, peeled and minced
  • 8 large button mushrooms, trimmed and quartered
  • 1 small red bell pepper, seeds removed, diced large
  • 1 small yellow bell pepper, seeds removed, diced large
  • 1/2 cup cubed cooked red boiling potatoes
  • 1/2 cup cubed cooked sweet potatoes
  • 8 spinach leaves, coarse stems removed and leaves julienned
  • 6 scallions, trimmed and chopped
  • 1 Tablespoon butter
  • 2 teaspoons kosher salt
  • 2 teaspoons cracked black pepper

In a large heavy skillet, sauté shrimp in olive oil until just opaque. Remove shrimp from pan and set aside.

Add andouille sausage to pan and cook until sausage starts to brown and release a little fat. Add onions and continue cooking until they start to brown. Add garlic, mushrooms, bell peppers, and potatoes and continue to cook for about 3 minutes.

As vegetables start to brown, add spinach, scallions and reserved shrimp. Finish with butter, kosher salt, and pepper.


   Published: June 2005