Jambalaya On A Stick Recipes

Steps:

• Thaw shrimp, if frozen.
• Peel and devein shrimp.
• Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl.
• In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic.
• Pour half of the mixture over meat and vegetables.
• Seal bag.
• Chill 1 to 2 hours, turning occasionally.
• Cover and chill remaining tomato mixture.
• Drain meat; discard marinade.
• Alternately thread meat and vegetables on 24 (8 inch) wooden skewers (use 2 skewers per kabob).
• Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
• Meanwhile, in a small saucepan heat remaining tomato sauce mixture.
• Combine cooked rice and parsley.
• Spoon onto serving platter.
• Serve alongside kabobs.
• Pass the tomato sauce.

Steps:

• Preheat a grill to medium. Combine the frozen rice, scallions (white and light green parts only), celery, garlic, bell pepper, sausage, tomatoes, okra, olive oil, Cajun seasoning, 1 teaspoon salt and a few grinds of pepper in a large bowl; toss well.
• Lay out four 18-inch-long sheets of nonstick heavy-duty foil on a work surface. Divide the rice mixture among the foil sheets. Bring the two short ends of the foil together and fold to seal, then fold in the sides and seal to make flat packets.
• Grill the foil packets, flipping once, until the vegetables are tender and the rice and sausage are hot, about 8 minutes per side. Carefully open and top with the dark scallion greens.

Steps:

• Cut the Banana's in half crosswise.
• Insert a Popsicle stick into the cut end of each.
• Wrap each banana in foil and place in freezer till frozen.
• In double boiler, melt Chocolate over hot, not simmering, water.
• Stir until smooth.
• Remove from the heat.
• Place Nuts on wax paper.
• Dip each banana into the chocolate and, just as the chocolate starts to set, roll in Nuts.
• Serve immediately or refreeze till ready to eat.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add sausage and onions; cook and stir 10 min. or until sausage is no longer pink.
• Add remaining ingredients; mix well. Bring to boil; cover.
• Remove from heat; let stand 5 min. Stir gently before serving.

Steps:

• In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice. Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

Steps:

• Cut sausage into 1/2-inch slices. Melt butter in a 5 to 6-quart pan over medium-high heat. Add sausage, onion, red bell pepper, green bell pepper and garlic; cook, stirring occasionally, 5 minutes or until vegetables are soft and sausage is lightly browned.
• Stir in tomatoes, pepper sauce, black pepper, crushed red pepper flakes and salt to taste. Bring to a boil; add shrimp. Cook 3 minutes or until shrimp are cooked and opaque in center.
• Gently stir in hot rice and cook 3-5 minutes or until heated through.

Steps:

• Heat 1 tablespoon oil in a large skillet over medium. Add the onion and cook, stirring often, until softened, 5 to 7 minutes. Add the sausage and cook until starting to brown, about 5 minutes.
• Add the remaining tablespoon oil, then add the celery and bell pepper and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook until very fragrant, about 1 minute.
• Reduce the heat to low and add the cooked rice. Sprinkle with the creole seasoning and 1/2 teaspoon each salt and pepper. Stir in the tomatoes and hot sauce and cook until warmed through. Season with additional salt and pepper as needed. Garnish with the scallions and serve with more hot sauce.