Grilled Cajun Kabobs
Dairy-Free, Egg-Free, Peanut-Free, Nut-Free, Soy-Free, Fish-Free, Gluten-Free
Are you a fan of jambalaya? These grilled cajun kabobs are a fun twist on traditional jambalaya. Grilled Cajun Kabobs are made of cajun seasoned shrimp, andouille sausage, chicken, red peppers, zucchini, red onion, red pepper, and tomatoes served over a rice vegetable medley.
- Kabob Ingredients
3 tbsp. Cajun seasoning
2 Chicken breasts, diced into 1 inch pieces
1 bag frozen shrimp, thawed
1 andouille sausage, diced into 1/4 inch pieces
2 zucchini, diced into 1/4 inch pieces
1 red pepper, diced into 1 inch pieces
1 red onion, diced into 1-inch pieces
1/2 pint cherry tomatoes
1 tbsp. olive oil
1 cup onion, diced
1 cup celery, diced
2 cups Jasmine rice
1/2 pint tomatoes, diced
3 chicken bouillon cubes
1/2 tsp. thyme
1. Start with four bowls - one for chicken, one for sausage, one for shrimp, and one for the diced vegetables. Drizzle each with olive oil then season with Cajun seasoning. Toss to coat evenly.
2. Thread the skewers. Typically, I do all shrimp skewers then a mix of the chicken/vegetables and sausage/vegetables. Sometimes if there are extra vegetables, then there is an all vegetable skewer.
3. Meanwhile, while threading the skewers, start the rice. Preheat a skillet over medium high heat with 1 tablespoon olive oil. Add the onion and celery. Cook for 5-8 minutes until onion is translucent. Add the tomato, rice, chicken broth, and thyme. Stir to combine. Bring to boil. Then reduce heat, cover, and simmer until all liquid is absorbed.
4. Fire up the grill. Cook the kabobs at different intervals depending on the meat. Cook the chicken and sausage kabobs for 6-8 minutes, flip, cook for another 6-8 minutes, then remove from heat. Cook the shrimp for 3-4 minutes, flip, cook for another 3-4 minutes, then remove from heat.
5. Serve kabobs over rice.