Cajun Kabobs are like Jambalaya on a stick! They’re simply delicious with a nice kick of Cajun seasoning. Serve with yellow rice for a light, summer dinner.
I told you I was on a kabob kick lately, right? I mean, I made Steak and Potato Kabobs, Hawaiian Chicken Kabobs, and Chicken Fajita Kabobs. All of this deliciousness was posted either the tail end of June and into July.
It’s summer, right? Doesn’t that require lots of grilled dinners which means a few kabobs or two? I remember when kabobs were so novel and cool! It was like fondue. Remember when fondue was so…. 80’s?
To be honest, I’ve never had a meal of fondue. I don’t really remember ever having fondue at all, unless you call queso fondue, then, yeah, I’ve had fondue. If not then…well…ya know.
But kabobs. They’re so versatile, quick, and tasty!! How can you go wrong with a kabob? Some meat, some veggies, a grill and voila! Dinner’s on the table. It doesn’t matter what meat, veggies, and spices. You can make kabobs out of any type of cuisine imaginable! Asian? Sesame seed and soy marinade, peppers, scallions, and maybe a water chestnut or two. Italian? Beef, balsamic, tomatoes, basil, and onions. Mexican? Skirt steak, onions, peppers, and corn. Honestly, the variations are endless and the flavors are amazing.
But, if you plan it right, you can prep this meal ahead of time. Then come game day, just thread and cook. Simple as that.
And the rice? I had it cooking away in the rice cooker for when we got home. I had the whole yellow rice idea in my head. What came out was much tastier than I had imagined. The saffron and turmeric really added lovely color and hints of flavor. This Cajun spices I added kicked up the flavor and tied the two items together easily.
I love the colors in kabobs! The shrimp and sausage taste awesome together, then add the red onion, the peppers, and the cherry tomatoes and it’s like jambalaya on a stick. Toss in the yellow rice and some fried corn and it’s a delicious, Southern recipe for any night of the week.
Fried corn is one of the many reasons I cook way more corn that we’ll eat in one night. I like to stick it in the fridge then later on in the week grab a few eats, cut the kernels off, and sauté it up with some butter, salt, pepper, Cajun seasoning for this recipe or garlic and onion, maybe some thyme and sage. It’s oh so delicious.
See how the shrimp just wrap around the sausage like that? I used jumbo shrimp and had to coerce them to do that. You don’t skewer the sausage in the middle like you think. I was off-center and about 1/3 the way from the edge of the sausage when I put it on the skewer. That gave plenty of room for the shrimp to wrap around and be skewered at the head end.
Now, you don’t have to do this, but it does make for a pretty plating. The one on the right had a shorter piece of shrimp and I couldn’t wrap it around the sausage. It doesn’t look bad and they’ll taste just the same, but the left one just looks prettier, doesn’t it?
See what I mean? Those pieces of shrimp wrapped sausage just scream, “Eat me! Eat me now!!” Can ya hear it? I can. And I will when I make these again.
And make them again, I will! They’re were simple. They weren’t that expensive. If you use turkey sausage they’re pretty darned healthy, which we did. Then there’s the veggies, heart rice, and the deliciously sweet corn. Everything you want for a delicious summer dinner.
Do you have a favorite summer dinner?
- 12 ounces shrimp, peeled and deveined
- 14 ounces kielbasa, sliced
- 2 cups bell pepper, cut into 1 inch pieces
- 2 cups red onion, cut into 1 inch pieces
- 2 cups cherry tomatoes
- 2 tablespoons Cajun seasoning
- 8 bamboo skewers
- 4 cups hot, cooked rice
- 2 tablespoons butter
- 1 tablespoon turmeric
- 2 teaspoons Cajun seasoning
- Preheat your grill to high heat.
- Thread a piece of onion onto a skewer. Thread the tail of a shrimp then a piece of sausage placing the skewer off center to allow the shrimp to wrap around the sausage and finally playing the skewer through the head end of the shrimp. Thread more vegetables, another shrimp sausage combination, more vegetables, another shrimp sausage combination, and end with either a piece of onion or bell pepper.
- Continue threading the ingredients into the skewers until all the ingredients have been used. Sprinkle liberally with the Cajun seasoning. Grill 3 to 5 minutes on each side or until the vegetables begin to soften and the shrimp are pink and no longer opaque in the center.
- While the shrimp are cooking, combine the remaining ingredients in a mixing bowl. Season with salt and pepper to taste.
- Divide the rice evenly between 4 plates. Top with two skewers and serve.