Shelly's Recipe

JAMBALAYA ON A STICK

Category: Kabobs/Kebobs/Skewers

18 large fresh or frozen large shrimp in shells (about 12 oz)
12 oz cooked smoked sausage, cut into 12 pieces
8 oz 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 tbsp olive oil
2 tsp dried thyme, crushed
2 tsp bottled hot pepper sauce
3/4 tsp dried minced garlic
6 cherry tomatoes
3 cups hot cooked rice
2 tbsp 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 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.