Jambalaya on a Stick

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Jambalaya on a Stick calories by ingredient
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The combination of shrimp, smoked sausage, chicken, & vegetables is reminiscent of the Creole classic jambalaya. The combination of shrimp, smoked sausage, chicken, & vegetables is reminiscent of the Creole classic jambalaya.
Number of Servings: 6


    1 lb. fresh or frozen raw shrimp in shells (peeled & deveined)
    12 oz. lite smoked sausage, cut into 12 pieces
    8 oz. skinless, boneless chicken breast cut into 1 inch pieces
    1 med. green pepper, cut into 1 inch pieces
    1 med. onion, cut into 1-inch pieces
    1/3 c. white wine vinegar
    1/3 c. tomato sauce
    2 Tbsp. olive oil
    2 tsp. dried thyme
    2 tsp. bottled hot pepper sauce
    3/4 tsp. minced garlic
    24 8-inch wooden skewers
    3 c. hot cooked rice
    2 Tbsp. snipped fresh parsley
    6 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.

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