Jambalaya On A Stick

• 18 large fresh shrimp or 18 large frozen shrimp, in shells (about 12 oz.)
• 12 ounces cooked smoked sausage, cut into 12 pieces
• 8 ounces boneless skinless chicken breast halves, cut in 12 1 inch pieces
• 1 medium green sweet pepper, seeded and cut in 1 inch pieces
• 1 medium onion, cut in 1 inch wedges
• 1/3 cup white wine vinegar
• 1/3 cup tomato sauce
• 2 tablespoons olive oil
• 2 teaspoons dried thyme, crushed
• 2 teaspoons bottled hot pepper sauce (I use cayenne)
• 3/4 teaspoon instant minced garlic (I use fresh)
• 6 cherry tomatoes
• 3 cups hot cooked rice
• 2 tablespoons snipped fresh parsley

1. Thaw shrimp, if frozen.
2. Peel and devein shrimp.
3. Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl.
4. In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic.
5. Pour half of the mixture over meat and vegetables.
6. Seal bag.
7. Chill 1 to 2 hours, turning occasionally.
8. Cover and chill remaining tomato mixture.
9. Drain meat; discard marinade.
10. Alternately thread meat and vegetables on 24 (8 inch) wooden skewers (use 2 skewers per kabob).
11. Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
12. Meanwhile, in a small saucepan heat remaining tomato sauce mixture.
13. Combine cooked rice and parsley.
14. Spoon onto serving platter.
15. Serve alongside kabobs.
16. Pass the tomato sauce.

shrimp, sausage, chicken, green sweet pepper, onion, white wine vinegar, tomato sauce, olive oil, thyme, pepper, garlic, tomatoes, rice, parsley

Taken from www.food.com/recipe/jambalaya-on-a-stick-40426 (may not work)