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Jambalaya Cajun Skewer

Course Main Course
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 4 Chicken thighs boneless, skinless
  • 1 lbs Shrimp Peeled and deveined
  • 4 Andouille smoked sausage about 13 oz
  • 2 Green bell pepper large
  • 1 Red onion
  • 2-3 cups Cherry tomatos
  • 2 tsp Kosher salt
  • 2 tsp Garlic powder
  • 2.5 tsp Paprika
  • 1 tsp Ground black pepper
  • 1 tsp Onion powder
  • 1 tsp Cayenne pepper
  • 1.25 tsp Dried oregano
  • 1.25 tsp Dried thyme
  • 2 tbsp Olive oil

Instructions

  1. Mix all dry ingredients together in a small bowl. Cut chicken into 1.5-2 inch pieces. Slice sausage into about 1/2 inch slices. Cut green bell peppers and onion into about 2 inch pieces. In mixing bowl add shrimp, andouille sausage, and chicken. Coat with 1 tbsp olive oil and season with half of your mix. In separate mixing bowl add vegetables, coat with 1 tbsp olive oil and mix in remaining seasoning. Thread the chicken onto the skewers, alternating the meat with the pieces of bell pepper, onion, and cherry tomato. Start your smoker on the smoke setting, which on my Traeger is 150-180 degrees. Smoke Skewers for 30 minutes, then increase temperature to 450 degrees for 10 minutes. Remove and enjoy.