Jambalaya On A Stick Recipe

Name: Jambalaya On A Stick
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 large fresh shrimp or 18 large frozen shrimp, in shells (about 12 oz.); 12 ounces cooked smoked sausage, cut into 12 pieces; 8 ounces boneless skinless chicken breast halves, cut in 12 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 (I use cayenne); 3/4 teaspoon instant minced garlic (I use fresh); 6 cherry tomatoes; 3 cups hot cooked rice; 2 tablespoons snipped fresh parsley

Servings: persons

18 large fresh shrimp or 18 large frozen shrimp, in shells (about 12 oz.)
12 ounces cooked smoked sausage, cut into 12 pieces
8 ounces boneless skinless chicken breast halves, cut in 12 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 (I use cayenne)
3/4 teaspoon instant minced garlic (I use fresh)
6 cherry tomatoes
3 cups hot cooked rice
2 tablespoons snipped fresh parsley

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.

1161

kcal

Calories

Fat

121

Carbs

138

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 18 large fresh shrimp or 18 large frozen shrimp, in shells (about 12 oz.), 12 ounces cooked smoked sausage, cut into 12 pieces, 8 ounces boneless skinless chicken breast halves, cut in 12 1 inch pieces, 1 medium green sweet pepper, seeded and cut in 1 inch pieces, and more.

Yes, Jambalaya On A Stick falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jambalaya On A Stick

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions