Jambalaya Sausage Kebabs
Preheat grill to medium.Advertisement
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 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.
2 1/2 vegetable, 1 high-fat protein, 1 fat