Fish

Jambalaya on a Stick is for Dinner.

Jambalaya on a Stick takes 35 minutes to prepare.

Jambalaya on a Stick takes 10 minutes to cook.

Jambalaya on a Stick makes 6 servings.

The ingredients for Jambalaya on a Stick are:

1 lb. fresh or frozen raw shrimp in shells (peeled & deveined)
12 oz. lite smoked sausage, cut into 12 pieces
8 oz. skinless, boneless chicken breast cut into 1 inch pieces
1 med. green pepper, cut into 1 inch pieces
1 med. onion, cut into 1-inch pieces
1/3 c. white wine vinegar
1/3 c. tomato sauce
2 Tbsp. olive oil
2 tsp. dried thyme
2 tsp. bottled hot pepper sauce
3/4 tsp. minced garlic
24 8-inch wooden skewers
3 c. hot cooked rice
2 Tbsp. snipped fresh parsley
6 cherry tomatoes

Here is how you make Jambalaya on a Stick:

Servings: 61. Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp, sausage, chicken, pepper, and onion in a resealable plastic bag set in a shallow dish.2. In a small bowl combine vinegar, tomato sauce, oil, thyme, bottled hot pepper sauce, and garlic. Pour half of the tomato sauce mixture over meat and vegetables. Seal bag; turn to coat pieces. Marinate in the fridge for at least 1 hour or up to 2 hours, turning bag occassionally. Cover and chill remaining tomato sauce mixture.3. Meanwhile, soak wooden skewers in enough water to cover for 30 minutes; drain.4. Drain meat and vegetables, discarding marinade. On soaked skewers alternately thread meat and vegetables ( to secure pieces, use 2 skewers for each kabob-1 skewer through head end of shrimp and another skewer parallel to first skewer but through tail end of shrimp), leaving 1/4 inch space between pieces. 5. Preheat grill, Reduce heat to medium. Place skewers on greased grill rack over heat for 10-12 minutes or until shrimp are opaque and chicken in no longer pink, turning occassionally. 6. Meanwhile, in a small saucepan heat chilled tomato sauce mixture. Combine cooked rice and parsley. Serve rice mixture and cherry tomatoes with kabobs. Pass warmed tomato sauce mixture.Number of Servings: 6Recipe submitted by SparkPeople user THESVELTEME.

The nutritional information for Jambalaya on a Stick is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 388.6

• Total Fat: 14.3 g
• Cholesterol: 168.2 mg
• Sodium: 782.4 mg
• Total Carbs: 28.1 g
• Dietary Fiber: 1.5 g
• Protein: 35.0 g

The dietary needs meet for Jambalaya on a Stick is Low Fat