Jambalaya Sausage Kebabs

  • 1 clove garlic, grated
  • 1 Tbsp red-wine vinegar
  • 2 tsp Creole seasoning
  • 1 tsp extra-virgin olive oil
  • Pinch of salt
  • 1 large sweet onion, peeled, cored and cut into large bite-size chunks
  • 3 bell peppers, any color, cored and cut into large bite-size chunks
  • 7 ounces smoked sausage, cut into 24-inch rounds

  1. Preheat grill to medium.
  2. Whisk garlic, vinegar, Creole seasoning, oil, celery seed and salt in a large bowl. Add onion and peppers and toss to combine, trying to keep onions in chunks if possible.
  3. Thread onion, peppers and sausage alternately onto 8 skewers, filling the skewers evenly.
  4. Oil the grill rack and immediately add the kebabs. Cook, turning every 2 to 3 minutes, until heated through, the vegetables are tender and the sausage is browned, 10 to 12 minutes total. Transfer the kebabs to a serving platter, cover with foil or an inverted rimmed baking sheet and let rest for a 4 to 5 minutes before serving.

Tips: To make your own Creole seasoning, mix 1/2 teaspoon each ground sage, dry thyme, paprika and gumbo filé powder.

Serves 4.  Ready in 30 minutes.

Serving Size: 2 kebabs Nutrients Per Serving: Calories 213, Protein 8g, Carbohydrate 30g, Total Fat 13g (5g saturated), Cholesterol 30mg, Sodium 617mg

Source: www.EatingWell.com/recipe