Deelady
New member
Ragin' Cajun Jambalaya Skewers
Makes 6 servings.
1-10 ounce can red enchilada sauce
2 1/2 teaspoons Creole spice seasoning
1 teaspoon dried thyme
1 teaspoon Accent Flavor Enhancer
24 large uncooked shrimp, peeled and deveined (can also use chicken)
1 pound smoked sausage, cut diagonally into 1 inch pieces
1 large red bell pepper, seeded and cut into 1 inch pieces
1 large green bell pepper, seeded and cut into 1 inch pieces
1 basket cherry tomatoes, stems removed
4 green onions, root ends removed, cut into 2 inch long pieces
2 to 3 tablespoons vegetable oil
3 tablespoons chopped fresh parsley (optional)
In a small bowl, stir together the enchilada sauce, Creole spice seasoning, thyme and Ac'cent Flavor Enhancer until combined. Set this spicy sauce aside.
Prepare a medium hot grill. Thread the shrimp, sausage, red bell pepper, green bell pepper, cherry tomatoes and green onion pieces (thread these crosswise), alternating the ingredients, onto 6 long metal skewers.
Brush skewers with oil; grill 1 minute per side, turning once.
Liberally brush skewers with spicy sauce; grill 1 to 2 minutes longer, per side, until shrimp are done and vegetables browned at edges. Transfer skewers to a platter and sprinkle with parsley. Serve with remaining sauce on the side, if desired.
Makes 6 servings.
1-10 ounce can red enchilada sauce
2 1/2 teaspoons Creole spice seasoning
1 teaspoon dried thyme
1 teaspoon Accent Flavor Enhancer
24 large uncooked shrimp, peeled and deveined (can also use chicken)
1 pound smoked sausage, cut diagonally into 1 inch pieces
1 large red bell pepper, seeded and cut into 1 inch pieces
1 large green bell pepper, seeded and cut into 1 inch pieces
1 basket cherry tomatoes, stems removed
4 green onions, root ends removed, cut into 2 inch long pieces
2 to 3 tablespoons vegetable oil
3 tablespoons chopped fresh parsley (optional)
In a small bowl, stir together the enchilada sauce, Creole spice seasoning, thyme and Ac'cent Flavor Enhancer until combined. Set this spicy sauce aside.
Prepare a medium hot grill. Thread the shrimp, sausage, red bell pepper, green bell pepper, cherry tomatoes and green onion pieces (thread these crosswise), alternating the ingredients, onto 6 long metal skewers.
Brush skewers with oil; grill 1 minute per side, turning once.
Liberally brush skewers with spicy sauce; grill 1 to 2 minutes longer, per side, until shrimp are done and vegetables browned at edges. Transfer skewers to a platter and sprinkle with parsley. Serve with remaining sauce on the side, if desired.