Introducing a tantalizing recipe that’s not just a meal but a culinary adventure – Jambalaya On A Stick! 🍢🔥 Perfect for those who adore the vibrant flavors of Cajun and Creole cuisine, this dish is a celebration of bold spices, tender meats, and succulent seafood, all skewered to perfection for easy serving and enjoyment.
Jambalaya On A Stick
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Servings: 6
Ingredients:
- 18 fresh shrimp, thawed if frozen
- 12 smoked sausage slices
- 8 boneless, skinless chicken breast halves
- 1 green sweet pepper, cut into chunks
- 1 onion, cut into chunks
- 1/3 cup white wine vinegar
- 1/3 cup tomato sauce
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- 2 teaspoons pepper sauce
- 2 teaspoons instant minced garlic
- 3/4 cup cherry tomatoes
- 6 cups cooked rice
- 3 tablespoons fresh parsley, chopped
Instructions:
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Prepare the Shrimp: Begin by thawing the shrimp if frozen, then peel and devein them, ensuring they’re ready to be threaded onto skewers.
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Marinate the Ingredients: In a large bowl, place the shrimp, sausage slices, chicken breast halves, chunks of green pepper, and onion. In a separate small bowl, combine the white wine vinegar, tomato sauce, olive oil, dried thyme, pepper sauce, and minced garlic. Pour half of this flavorful mixture over the meat and vegetables in the large bowl, ensuring they’re well coated. Seal the bowl with plastic wrap and let it chill in the refrigerator for 1 to 2 hours, turning occasionally to evenly marinate. Reserve the remaining tomato mixture for later use.
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Prepare the Skewers: After marinating, drain the meat and discard the marinade. Alternately thread the marinated meat and vegetables onto 24 wooden skewers, using 2 skewers per kabob for stability.
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Grill the Kabobs: Preheat your grill to medium heat. Once ready, grill the skewers, uncovered, directly over the coals for 12 to 14 minutes. Ensure the shrimp are opaque and the chicken is no longer pink, turning the skewers occasionally for even cooking.
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Warm the Tomato Sauce: While the kabobs are grilling, heat the remaining tomato sauce mixture in a small saucepan until warmed through, ready to be served alongside the kabobs.
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Prepare the Rice: In a separate bowl, combine the cooked rice with the chopped fresh parsley, fluffing it gently to incorporate the herbs throughout.
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Serve and Enjoy: Spoon the rice and parsley mixture onto a serving platter, creating a flavorful bed for your Jambalaya On A Stick. Arrange the grilled kabobs alongside the rice, and don’t forget to pass around the warmed tomato sauce for dipping or drizzling as desired.
Nutritional Information (Per Serving):
- Calories: 480.1
- Fat Content: 24.8g
- Saturated Fat Content: 7.7g
- Cholesterol Content: 94.8mg
- Sodium Content: 1073.8mg
- Carbohydrate Content: 33g
- Fiber Content: 1.5g
- Sugar Content: 2.3g
- Protein Content: 29.3g
Recipe Notes:
- Ensure the wooden skewers are soaked in water for about 30 minutes before threading the ingredients onto them. This prevents the skewers from burning during grilling.
- Feel free to customize the ingredients based on your preferences. You can add other vegetables like cherry tomatoes or mushrooms to the skewers for extra flavor and variety.
- For a spicier kick, increase the amount of pepper sauce or add your favorite Cajun or Creole seasoning blend to the marinade.
- This dish pairs wonderfully with a side of cornbread or a crisp green salad for a complete meal experience.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat before serving for a quick and delicious meal.
