Jambalaya on a Stick
Get ready to savor all the bold, zesty flavors of Louisiana with this fun and portable twist on a classic—Jambalaya on a Stick! Packed with smoky Andouille sausage, juicy chicken breast, tender shrimp, and vibrant vegetables like bell peppers, onions, and cherry tomatoes, this recipe turns the crowd-pleasing Cajun dish into the ultimate grilled skewer experience. Each bite is infused with a homemade Creole seasoning blend featuring paprika, garlic powder, cayenne, and thyme, perfectly balanced for that signature spicy kick. Ready in under 45 minutes and ideal for summer barbecues or weeknight dinners, these colorful skewers deliver smoky, charred goodness served straight off the grill. Serve them alongside fluffy rice or enjoy them as a handheld Cajun-inspired feast. Perfect for those craving easy, flavorful outdoor cooking!
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Recipe Information
Ingredients
- 8 ounces Andouille sausage
- 1 pound Chicken breast
- 12 pieces Large shrimp, peeled and deveined
- 1 large Green bell pepper
- 1 large Red bell pepper
- 1 large White onion
- 12 pieces Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 6 pieces Wooden skewers, soaked in water
Instructions
Cut the Andouille sausage into 1-inch slices.
Dice the chicken breast into 1-inch cubes.
Cut the green bell pepper, red bell pepper, and white onion into 1-inch pieces.
In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, cayenne pepper, salt, and black pepper to create the seasoning blend.
In a large mixing bowl, toss the chicken, shrimp, sausage, and vegetables with olive oil and the seasoning blend until everything is evenly coated.
Thread the ingredients onto the soaked wooden skewers, alternating between chicken, shrimp, sausage, bell peppers, onion, and cherry tomatoes.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Place the skewers on the grill and cook for 10-12 minutes, turning every few minutes to ensure even cooking. The shrimp should be pink and opaque, the chicken fully cooked through, and the vegetables slightly charred.
Remove the skewers from the grill and let them rest for 2 minutes before serving.
Serve warm with a side of rice or enjoy as is for a handheld Cajun-inspired dish.
Nutrition Facts
Calories |
2119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 6727 mg | 292% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 23.9 g | ||
| Protein | 216.1 g | 432% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3858 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
