Kajun Kabobs

• 1 lb. chicken breasts, cut into pieces
• 1 lb. smoked sausage, cut into discs
• 1 lb. round steak, cubed
• 1 lb. pork loin, cut into medallions
• 1 large white onion, chunked
• 3 ribs celery, cut into 1-inch lengths
• 1/2 lb. small mushrooms, buttons only
• 3 zucchini, cut into discs
• 2 c. seasoned flour (all-purpose)
• 3 whole eggs
• 1 c. whole milk
• oil for frying
• salt and pepper to taste

1. Take about half-dozen bamboo skewers and begin alternating the kabob ingredients on the stick as follows:
2. onion, chicken breast, celery, smoked sausage, mushroom, pork loin, zucchini and round steak.
3. Fill the skewer, but leave a 2-inch open space in the center, then cut it to make 2 small kabobs.
4. Salt and pepper the kabobs and set aside.
5. Season the flour with salt and pepper to make a dusting mix and whip the eggs into the milk to make the egg wash.
6. Roll a kabob in the flour, then dip it in the egg wash and roll it back in the flour again.
7. Allow the coated kabob to "rest" on the counter about 3 to 5 minutes so that the coating sticks well.
8. Heat the oil to 375u0b0 in a chicken fryer or Dutch oven. Lower the kabobs into the hot oil one at a time and fry until the coating turns crunchy and crisp.
9. Drain on absorbent paper towels and serve alongside a piping hot dish of Cajun dirty rice.

chicken breasts, sausage, round steak, pork loin, white onion, celery, mushrooms, zucchini, flour, eggs, milk, oil, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=616069 (may not work)