Jambalaya On A Stick

READY IN: 45mins
Top Review by Mysterygirl

This was so easy and tasty. I'd reccommend it to others, we'll make it again. I think that I might add some cajun seasoning to the sauce to kick up the spice a bit though.

Ingredients Nutrition


  1. Thaw shrimp, if frozen.
  2. Peel and devein shrimp.
  3. Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl.
  4. In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic.
  5. Pour half of the mixture over meat and vegetables.
  6. Seal bag.
  7. Chill 1 to 2 hours, turning occasionally.
  8. Cover and chill remaining tomato mixture.
  9. Drain meat; discard marinade.
  10. Alternately thread meat and vegetables on 24 (8 inch) wooden skewers (use 2 skewers per kabob).
  11. Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
  12. Meanwhile, in a small saucepan heat remaining tomato sauce mixture.
  13. Combine cooked rice and parsley.
  14. Spoon onto serving platter.
  15. Serve alongside kabobs.
  16. Pass the tomato sauce.

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