Jambalaya On A Stick
Ingredients
- 18 large fresh shrimp or frozen frozen shrimp , in shells (about 12 oz.)
- 12 ounces cooked smoked sausage , cut into 12 pieces
- 8 ounces boneless skinless chicken breast halves , cut in 12 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 (I use cayenne)
- 3/4 teaspoon instant minced garlic (I use fresh)
- 6 cherry tomatoes
- 3 cups hot cooked rice
- 2 tablespoons snipped fresh parsley
Directions
Thaw shrimp, if frozen.
Peel and devein shrimp.
Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl.
In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic.
Pour half of 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 24 (8 inch) wooden skewers (use 2 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 the tomato sauce.