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Jambalaya Kebabs

All the flavors of Jambalaya on a stick…yyyy’aaaaalllll! *said in my best southern LA drawl*

We’ve got shrimp. We’ve got chicken. We’ve got onions and peppers. We’ve got tomatoes. And we’ve got a whole-whole-whole lotta Cajun seasoning too!

I served this over white rice to give it a ‘complete Jambalaya feel.’

Only thing missing from these kebabs are slices of Andouille sausage…which I chose to omit to keep the costs reasonable for the meal 🙂 But feel free to add them for the meat trifecta!

Next time you’re making kebabs, I highly recommend you grill these babies up and enjoy a little Louisiana supper…Y’AAAALLLLLLLLL!

Jambalaya Kebabs

Only thing missing from these kebabs are slices of Andouille sausage
Prep Time20 minutes
Cook Time10 minutes
Servings - 4 servings

Ingredients 

  • 2 small chicken breast, diced or 1 large
  • 1 tsp olive oil
  • 1 tsp vinegar
  • 2 Tbsp Cajun seasoning, divided
  • 3/4 lb. deveined raw shrimp
  • 1 green bell pepper seeded and cut into chunks
  • 1 red bell pepper seeded and cut into chunks
  • 1 white onion cut into chunks
  • 1 pint grape or cherry tomatoes
  • 2 small links Andouille sausage optional
  • 1 cup uncooked rice

Instructions

  • Place the chicken pieces in a small bowl and add the oil, vinegar and 1 Tbsp of the Cajun seasoning and let marinate for 30 minutes.
  • Place the raw shrimp in another small bowl and add the other 1 Tbsp of Cajun seasoning. Let sit while the chicken marinates.
  • Cook the rice, as directed.
  • Once the chicken and shrimp have marinated, make the kebabs with chicken, shrimp, (andouille sausage slices, if using), bell peppers, onion and tomatoes.
  • Grill over direct heat for 5 to 7 minutes per side, or until shrimp are pink and cooked through and chicken is cooked through.
  • Serve Jambalaya Kebabs over rice.

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