Jambalaya On A Stick
Steps
Thaw shrimp , if frozen.
Peel and devein shrimp.
Place shrimp , sausage , chicken , green pepper and onion in plastic bag set in a large bowl.
In small bowl combine vinegar , tomato sauce , olive oil , thyme , pepper sauce and garlic.
Pour half of the mixture over meat and vegetables.
Seal bag.
Chill 1 to 2 hours , turning occasionally.
Cover and chill remaining tomato mixture.
Drain meat.
Discard marinade.
Alternately thread meat and vegetables on 24 wooden skewers.
Grill , uncovered , directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink , turning occasionally.
Meanwhile , in a small saucepan heat remaining tomato sauce mixture.
Combine cooked rice and parsley.
Spoon onto serving platter.
Serve alongside kabobs.
Pass the tomato sauce.
Ingredients
fresh shrimp, smoked sausage, boneless skinless chicken breast halves, green sweet pepper, onion, white wine vinegar, tomato sauce, olive oil, dried thyme, bottled hot pepper sauce, instant minced garlic, cherry tomatoes, cooked rice, fresh parsley