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Jambalaya On A Stick

Source of Recipe

rdj


List of Ingredients

Jambalaya On A Stick

18 large fresh or frozen large 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

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.


Nutritional facts per serving
calories: 451 , total fat: 23g , saturated fat: 9g , cholesterol: 112mg
, sodium: 632mg , carbohydrate: 30g , fiber: 2g , protein: 27g , vitamin
A: 8% , vitamin C: 45% , calcium: 5% , iron: 18%


Recipe