Jambalaya On A Stick
- Thaw shrimp, if frozen. Peel and devein shrimp. Place shrimp, sausage, chicken, green pepper, and onion in a plastic bag set in a large bowl. In a small bowl combine vinegar, tomato sauce, olive oil, thyme, bottled hot pepper sauce, and garlic. Pour half 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 twenty-four 8-inch wooden skewers (use two 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 tomato sauce. Makes 6 servings.
Nutrition Facts (Jambalaya On A Stick)
- Per serving:
- 451 kcal cal.,
- 23 g fat
- (9 g sat. fat,
- 112 mg chol.,
- 632 mg sodium,
- 30 g carb.,
- 2 g fiber,
- 27 g pro.
- Percent Daily Values are based on a 2,000 calorie diet