Jambalaya Kabobs

One of my goals for this summer was to become better at grilling.  Usually, that’s a task I’m happy to hand over to Joey.  However, most weeknights, Joey is working. So if I want to use the grill, I decided it’s high time to learn.  We only have a charcoal grill – no fancy gas or electric one for us.  I’ve gotten the hang of lighting the coals and using the chimney starter.  I just wish they heated up faster.  Two things I’m still struggling with – how to know when the coals are ready, and keeping the food from sticking.

For these kabobs, I ended up making them twice.  The first time, I waited too long to put them on the grill, so the coals were not at their optimum strength.  Everything cooked, but the veggies were more than a little raw, and nothing had anything resembling a grill mark.  The second attempt came out much better. I used chicken thighs because they were a lot more forgiving if I overcooked them.  I was a little leery of grilling celery, but it became one of my favorite parts of the dish!

I decided to try Johnsonville andouille sausage for these kabobs.  It was well seasoned without being overly spicy.  And it crisped up beautifully on the grill.  One thing I really liked was that the sausage was packaged as two links, and each link was individually encased in plastic.  If you only use half the package, you can easily store the other half without having to re-wrap it.  So convenient!

Remember there’s a giveaway going on this week!  Winners will be announced during a PinChat live on July 3rd.  I’ve already made a refreshing drink and an easy dessert for the Flavors Of Summer Virtual Picnic.  Here’s some information from the sponsors:

“Celebrate Sweet Vidalia Flavors of Summer with the great tastes of fresh Vidalia Onions, Avocados from Mexico, Gourmet Garden Herbs, Johnsonville Italian Sausage, mangos, watermelon and Stemilt Cherries. Great food and good friends make everyday a party to remember so start entertaining and visit www.flavors-of-summer.com for recipes, coupons and entertaining tips.

AND be sure to check out the delicious recipe contest happening on Flavors of Summer. You could win 1 of 4 cash prizes of $1,000 or the grand prize of a $5,000 Sears Gift Card. It’s time to get cooking!”

original recipe

Jambalaya Kabobs

Jambalaya Kabobs


2½ tsp creole seasoning (from a mix, or homemade )
1 lb boneless, skinless chicken thigh
½ medium red onion, cut into 1-inch chunks
1 green bell pepper, cut into 1-inch chunks
2 stalks celery, trimmed and cut into 1-inch chunks
1 pint cherry tomatoes
2 lemons, cut into thick half slices
2 Tbs olive oil
1 package (13.5 oz) of Johnsonville Andouille Sausage, cut into 1 inch chunks


  1. Preheat grill until hot. While grill is heating up, prep ingredients. Sprinkle 1½ tsp of creole seasoning on both sides of chicken thighs. Cut thighs into 1½ inch chunks. Set aside. Place onion, pepper, celery, tomatoes, and lemon in a bowl. Add olive oil and toss until all pieces have been coated. Sprinkle with remaining 1 tsp of creole seasoning, and toss to coat.
  2. Thread skewers with chicken, vegetables, lemon, and sausage, alternating between meats and produce. Grill kabobs until browned on all sides, about 10-12 minutes total. Remove food from skewers onto a bed of white rice and squeeze lemon over the dish.

Got a great picnic recipe? Add it to the link up! Here’s a list of the other fabulous bloggers participating in the Virtual Picnic. I’m particularly drooling over the country fried chicken from Rachel. And Katie has been posting lots of grill recipes (like these Asian beef skewers), which I need to try so I can improve my grill skills even more!

Disclaimer: Johnsonville Italian Sausage is one of the sponsors of the giveaway.  I did not receive any compensation from them for this recipe.  All opinions are my own.

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Sweet Comments:

  1. These are gorgeous kabobs. I love the sausage on these too. It’s such a unique and cool recipe Suzanne. This has to find it’s way onto my grill this summer.

  2. This is amazing!I love it:)

  3. These were delicious! I served them with Zatsran’s red beans and rice. Perfect together! Thank you.


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