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.
Nutrition per serving may change if servings are adjusted.
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
Preheat grill to medium.
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: 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.
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