Jambalaya On A Stick
Grilled chicken, shrimp, sausage, and vegetables make for a complete meal on a stick.
Recipe from Better Homes and Gardens
18 large fresh or frozen shrimp in shells (about 12 ounces)
12 ounces cooked smoked sausage, cut into 12 pieces
8 ounces skinless, boneless chicken breast halves, cut in twelve 1-inch pieces
1 medium green sweet pepper, seeded and cut in 1-inch pieces
1 medium onion, cut in 1-inch wedges
1/3 cup white wine vinegar
1/3 cup tomato sauce
2 tablespoons olive oil
2 teaspoons dried thyme, crushed
2 teaspoons bottled hot pepper sauce
3/4 teaspoon dried minced garlic
6 cherry tomatoes
3 cups hot cooked rice
2 tablespoons snipped fresh parsley
Thaw shrimp, if frozen. Peel and devein shrimp. Place shrimp, sausage, chicken, green pepper, and onion in a plastic bag set in a large bowl. In a small bowl combine vinegar, tomato sauce, olive oil, thyme, bottled hot pepper sauce, and garlic. Pour half the mixture over meat and vegetables. Seal bag. Chill 1 to 2 hours, turning occasionally. Cover and chill remaining tomato mixture. Drain meat; discard marinade. Alternately thread meat and vegetables on twenty-four 8-inch wooden skewers (use two skewers per kabob).
Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
Meanwhile, in a small saucepan heat remaining tomato sauce mixture. Combine cooked rice and parsley. Spoon onto serving platter. Serve alongside kabobs. Pass tomato sauce. Makes 6 servings.
Per Serving: cal. (kcal) 451, Fat, total (g) 23, chol. (mg) 112, sat. fat (g) 9, carb. (g) 30, fiber (g) 2, pro. (g) 27, vit. A (RE) 82, vit. C (mg) 27, sodium (mg) 632, calcium (mg) 50, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
See More Shop Related Products
LEM Products Cast Stainless Steel Hand-Operated Meat Tenderizer Cuber Meat Processing
$249.99Bass Pro Shops