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Jambalaya On A Stick

Makes: 6 servings
Marinate 1 hr to 2 hrs Grill 12 mins to 14 mins
Jambalaya On A Stick
  • 18  large fresh or frozen shrimp in shells (about 12 ounces)
  • 12  ounces  cooked smoked sausage, cut into 12 pieces
  • 8  ounces  skinless, boneless chicken breast halves, cut in twelve 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
  • 3/4  teaspoon  dried minced garlic
  • 6  cherry tomatoes
  • 3  cups  hot cooked rice
  • 2  tablespoons  snipped fresh parsley

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.

Nutrition Facts (Jambalaya On A Stick)
  • Servings Per Recipe 6,
  • cal. (kcal) 451,
  • Fat, total (g) 23,
  • chol. (mg) 112,
  • sat. fat (g) 9,
  • carb. (g) 30,
  • fiber (g) 2,
  • pro. (g) 27,
  • vit. A (RE) 82,
  • vit. C (mg) 27,
  • sodium (mg) 632,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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