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.

Katie Webster
Source: EatingWell.com, April 2018

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Recipe Summary

active:
30 mins
total:
30 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium.

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  • 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.

  • Thread onion, peppers and sausage alternately onto 8 skewers, filling the skewers evenly.

  • 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

Tips: To make your own Creole seasoning, mix 1/2 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 Facts

213 calories; protein 7.6g 15% DV; carbohydrates 14.4g 5% DV; exchange other carbs 1; dietary fiber 2.3g 9% DV; sugars 7.9g; fat 13.5g 21% DV; saturated fat 5.4g 27% DV; cholesterol 30.1mg 10% DV; vitamin a iu 179.4IU 4% DV; vitamin c 168mg 280% DV; folate 42.3mcg 11% DV; calcium 43.6mg 4% DV; iron 1.5mg 8% DV; magnesium 18.6mg 7% DV; potassium 292.6mg 8% DV; sodium 616.6mg 25% DV; thiamin 0.1mg 6% DV.