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. Source:, April 2018

Katie Webster


Ingredient Checklist


Instructions Checklist
  • 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 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; 13.5 g total fat; 5.4 g saturated fat; 30 mg cholesterol; 617 mg sodium. 293 mg potassium; 14.4 g carbohydrates; 2.3 g fiber; 8 g sugar; 7.6 g protein; 179 IU vitamin a iu; 168 mg vitamin c; 42 mcg folate; 44 mg calcium; 1 mg iron; 19 mg magnesium;