Jambalaya On A Stick

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Ready In:




  • Thaw shrimp, if frozen.
  • Peel and devein shrimp.
  • Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl.
  • In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic.
  • Pour half of 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 24 (8 inch) wooden skewers (use 2 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 the tomato sauce.

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  1. 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.


Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
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