Recipes and Cooking Jambalaya On A Stick 5.0 (2) Add your rating & review Grilled chicken, shrimp, sausage, and vegetables make for a complete meal on a stick. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Marinate Time: 1 hrs Grill Time: 12 mins Total Time: 1 hrs 12 mins Servings: 6 Jump to Nutrition Facts Ingredients 18 large fresh or frozen shrimp in shells (about 12 ounces) 12 ounce cooked smoked sausage, cut into 12 pieces 8 ounce 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 ⅓ cup white wine vinegar ⅓ cup tomato sauce 2 tablespoon olive oil 2 teaspoon dried thyme, crushed 2 teaspoon bottled hot pepper sauce ¾ teaspoon dried minced garlic 6 cherry tomatoes 3 cup hot cooked rice 2 tablespoon snipped fresh parsley Directions 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. Rate it Print Nutrition Facts (per serving) 451 Calories 23g Fat 30g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 451 % Daily Value * Total Fat 23g 29% Saturated Fat 9g 45% Cholesterol 112mg 37% Sodium 632mg 27% Total Carbohydrate 30g 11% Protein 27g Vitamin C 26.6mg 133% Calcium 50.5mg 4% Iron 3.2mg 18% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.