• Tommy Centola

Cajun Kabobs

Updated: Jan 4

Today is Labor Day, the traditional last day of summer. The cooking method often associated with summer is grilling. So, here is a recipe to put the grill to use.

8 Wooden Skewers

1 lb large Shrimp

1 lb Chicken ( Tenderloin or boneless Breast)

1 lb Andouille sausages

1 tablespoon Olive Oil

1/4 cup Butter

1 tablespoon Teriyaki sauce

1/4 teaspoon Tabasco sauce

1/2 tablespoon Creole Seasoning

Soak wooden skewers in water for a few minutes. Peel and devein shrimp, leaving the tail on, if you like. Cut chicken and sausage into bite sized pieces and brown in olive oil. Thread shrimp,chicken and sausage onto skewers; about 3 pieces of each. Melt butter and mix in teriyaki, Tabasco and Creole seasoning. Brush butter mixture onto kabobs. Cook kabobs on grill just until shrimp turns pink. Remove from grill and brush with butter mixture again before serving.

Serve over Jambalaya.

Enjoy!!!

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