Jambalaya on a Stick
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 lb. fresh or frozen raw shrimp in shells (peeled & deveined)12 oz. lite smoked sausage, cut into 12 pieces8 oz. skinless, boneless chicken breast cut into 1 inch pieces1 med. green pepper, cut into 1 inch pieces1 med. onion, cut into 1-inch pieces1/3 c. white wine vinegar1/3 c. tomato sauce2 Tbsp. olive oil2 tsp. dried thyme2 tsp. bottled hot pepper sauce3/4 tsp. minced garlic24 8-inch wooden skewers3 c. hot cooked rice2 Tbsp. snipped fresh parsley6 cherry tomatoes
Servings: 6
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp, sausage, chicken, pepper, and onion in a resealable plastic bag set in a shallow dish.
2. In a small bowl combine vinegar, tomato sauce, oil, thyme, bottled hot pepper sauce, and garlic. Pour half of the tomato sauce mixture over meat and vegetables. Seal bag; turn to coat pieces. Marinate in the fridge for at least 1 hour or up to 2 hours, turning bag occassionally. Cover and chill remaining tomato sauce mixture.
3. Meanwhile, soak wooden skewers in enough water to cover for 30 minutes; drain.
4. Drain meat and vegetables, discarding marinade. On soaked skewers alternately thread meat and vegetables ( to secure pieces, use 2 skewers for each kabob-1 skewer through head end of shrimp and another skewer parallel to first skewer but through tail end of shrimp), leaving 1/4 inch space between pieces.
5. Preheat grill, Reduce heat to medium. Place skewers on greased grill rack over heat for 10-12 minutes or until shrimp are opaque and chicken in no longer pink, turning occassionally.
6. Meanwhile, in a small saucepan heat chilled tomato sauce mixture. Combine cooked rice and parsley. Serve rice mixture and cherry tomatoes with kabobs. Pass warmed tomato sauce mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user THESVELTEME.
1. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp, sausage, chicken, pepper, and onion in a resealable plastic bag set in a shallow dish.
2. In a small bowl combine vinegar, tomato sauce, oil, thyme, bottled hot pepper sauce, and garlic. Pour half of the tomato sauce mixture over meat and vegetables. Seal bag; turn to coat pieces. Marinate in the fridge for at least 1 hour or up to 2 hours, turning bag occassionally. Cover and chill remaining tomato sauce mixture.
3. Meanwhile, soak wooden skewers in enough water to cover for 30 minutes; drain.
4. Drain meat and vegetables, discarding marinade. On soaked skewers alternately thread meat and vegetables ( to secure pieces, use 2 skewers for each kabob-1 skewer through head end of shrimp and another skewer parallel to first skewer but through tail end of shrimp), leaving 1/4 inch space between pieces.
5. Preheat grill, Reduce heat to medium. Place skewers on greased grill rack over heat for 10-12 minutes or until shrimp are opaque and chicken in no longer pink, turning occassionally.
6. Meanwhile, in a small saucepan heat chilled tomato sauce mixture. Combine cooked rice and parsley. Serve rice mixture and cherry tomatoes with kabobs. Pass warmed tomato sauce mixture.
Number of Servings: 6
Recipe submitted by SparkPeople user THESVELTEME.
Nutritional Info Amount Per Serving
- Calories: 388.6
- Total Fat: 14.3 g
- Cholesterol: 168.2 mg
- Sodium: 782.4 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 1.5 g
- Protein: 35.0 g
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