Jambalaya Sausage Kebabs

Jambalaya Sausage Kebabs

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From: EatingWell.com, April 2018

The classic flavors of jambalaya come together in these easy-peasy smoked sausage kebabs. Celery is one of the classic flavors in traditional jambalaya, so we included a pinch of celery seed in the marinade.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 clove garlic, grated
  • 1 tablespoon red-wine vinegar
  • 2 teaspoons Creole seasoning (see Tips) or Old Bay seasoning
  • 1 teaspoon extra-virgin olive oil
  • Generous pinch of celery seed
  • Pinch of salt
  • 1 large sweet onion, peeled, cored and cut into large bite-size chunks
  • 3 bell peppers, any color, cored and cut into large bite-size chunks
  • 7 ounces smoked sausage, cut into 24 rounds


  • Prep

  • Ready In

  1. Preheat grill to medium.
  2. Whisk garlic, vinegar, Creole (or Old Bay) seasoning, oil, celery seed and salt in a large bowl. Add onion and peppers and toss to combine, trying to keep onions in chunks if possible.
  3. Thread onion, peppers and sausage alternately onto 8 skewers, filling the skewers evenly.
  4. Oil the grill rack (see Tips) and immediately add the kebabs. Cook, turning every 2 to 3 minutes, until heated through, the vegetables are tender and the sausage is browned, 10 to 12 minutes total. Transfer the kebabs to a serving platter, cover with foil or an inverted rimmed baking sheet and let rest for 4 to 5 minutes before serving.
  • Tips: To make your own Creole seasoning, mix ½ teaspoon each ground sage, dry thyme, paprika and gumbo filé powder.
  • Oiling a grill rack before you grill foods helps ensure that the food won't stick. Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When grilling delicate foods like tofu and fish, it is helpful to coat the food with cooking spray.
  • To make ahead: Prepare through Step 2 and marinate vegetables up to 1 day ahead.

Nutrition information

  • Serving size: 2 kebabs
  • Per serving: 213 calories; 13 g fat(5 g sat); 2 g fiber; 14 g carbohydrates; 8 g protein; 42 mcg folate; 30 mg cholesterol; 8 g sugars; 0 g added sugars; 179 IU vitamin A; 168 mg vitamin C; 44 mg calcium; 1 mg iron; 617 mg sodium; 293 mg potassium
  • Nutrition Bonus: Vitamin C (280% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ vegetable, 1 high-fat protein, 1 fat

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