Jambalaya On A Stick

Grilled chicken, shrimp, sausage, and vegetables make for a complete meal on a stick.

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  • Makes: 6 servings
  • Marinate: 1 hr to 2 hrs
  • Grill: 12 mins to 14 mins

Jambalaya On A Stick

Directions

  1. 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).
  2. Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
  3. 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.
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Nutrition Facts (Jambalaya On A Stick)

  • Per serving:
  • 451 kcal ,
  • 23 g fat
  • (9 g sat. fat ,
  • 112 mg chol. ,
  • 632 mg sodium ,
  • 30 g carb. ,
  • 2 g fiber ,
  • 27 g pro.
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