Jambalaya Sausage Kebabs
- 8 (12 inch) wooden skewers (or 4 long metal skewers)
- 2 small about 6 ounces each zucchini, cut diagonally into 3/4-inch-thick slices
- 1 red pepper, cut into 1 1/4-inch pieces
- 12 small vidalia onion, cut into 4 wedges, keeping wedges intact
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- 2 teaspoons cajun seasoning
- 1 (16 ounce) packagelight kielbasa, cut diagonally into 1-inch chunks
- 1 large celery rib, chopped
- 1 (8 7/8 ounce) package white rice, fully cooked
- 1 medium tomatoes, chopped
- 2 tablespoons water
- Prepare outdoor grill for covered direct grilling over medium heat.
- Meanwhile, soak wooden skewers in water 15 minutes.
- In large bowl, toss zucchini, pepper, onion, 1 tablespoon oil, and 1 teaspoon Cajun seasoning.
- Alternately thread vegetables and kielbasa onto skewers.
- Place skewers on hot grill rack.
- Cover grill and cook 10 to 12 minutes or until kielbasa browns and vegetables are tender-crisp, turning skewers occasionally.
- Remove skewers to platter; keep warm.
- In nonstick 10-inch skillet, heat remaining 1 teaspoon oil over medium heat.
- Add celery and remaining 1 teaspoon Cajun seasoning.
- Cook, covered, 5 minutes or until celery softens, stirring occasionally.
- Stir in rice, tomato, and water.
- Cover and cook 3 minutes or until rice is hot.
- Serve rice with kebabs.
wooden skewers, zucchini, red pepper, vidalia onion, olive oil, olive oil, cajun seasoning, packagelight kielbasa, celery, white rice, tomatoes, water
Taken from www.food.com/recipe/jambalaya-sausage-kebabs-435063 (may not work)