Jambalaya Kabobs

These just scream DAD: they’re grilled, there’s multiple kinds of meat on them, they’re sort of spicy, and there’s no beets in sight. These have many of the ingredients of a classic jambalaya – chicken thighs, andouille sausage, shrimp, green peppers, tomato and onion – sprinkled some cajun seasoning on them, threaded them onto skewers and grilled ’em up.

kabob jambalaya

Prep Time: 20 minutes
Cook Time: 8 minutes
Yield: 4 servings


16 bamboo skewers
16 large shrimp, peeled and deveined (see note)
3/4 lb. boneless, skinless chicken thighs (see note)
3 tablespoons cajun or creole seasoning
2 green bell peppers, seeded and cut into 2-inch pieces
1 medium white onion, cut into 2-inch pieces
18 grape tomatoes
12 ounces smoked sausage or andouille, cut into 1-1/2-inch pieces
BBQ sauce for glazing (optional)


1. Place skewers in large dish and cover with water. Let stand 15 minutes.

2. Meanwhile, preheat grill for direct grilling over medium-high heat. Sprinkle shrimp and chicken with cajun seasoning.

3. Thread bell peppers, onion, tomatoes, sausage, shrimp and chicken onto double sets of skewers.

4. Transfer skewers to grill. Cook, turning frequently, 6 to 8 minutes, or until internal temperature of chicken reaches 165 degrees F. Brush with BBQ sauce, if desired, during the last minute of cooking.

Note: I recommend using the largest shrimp you can find, and cutting the chicken thighs into pieces slightly smaller than the shrimp, so that everything cooks at the same rate.

recipe from: foxeslovelemons.com

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