Recipe: Jambalaya on a Stick

JAMBALAYA ON A STICK

18 large shrimp, peeled and deveined
12 oz cooked smoked sausage, cut into 12 pieces
8 oz boneless, skinless chicken breast halves cut in 12 (1-inch) pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1-inch wedges
1/3 cup white wine vinegar
1/3 cup tomato sauce
2 tbsp olive oil
2 tsp dried thyme, crushed
2 tsp hot pepper sauce
3/4 tsp dried minced garlic (I used fresh)
6 cherry tomatoes
3 cups hot cooked rice
2 tbsp snipped fresh parsley

Place shrimp, sausage, chicken, green pepper and onion in a plastic bag set in a large bowl.

In a shallow bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce, and garlic. Pour half the mixture over meat and vegetables. Chill 1 to 2 hours, turning occasionally. Cover and chill remaining tomato mixture.

Drain meat, discard marinade. Alternately thread meat and vegetables on 24 (8-inch) wooden skewers (use 2 per kebab).

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. Serve alongside kebabs. Pass tomato sauce at table.

Servings: 6
Source: Better Homes and Gardens