Recipe: Cajun Kabobs
Description: I came up with this idea for grilling shrimp a few days ago. I served the kabobs on a bed of Zatarain's Jambalaya Rice along with fresh tomatoes &amp; cucumbers in vinegar &amp; oil.
Ingredients: [{"text": "8 wooden skewers"}, {"text": "1 lb large shrimp"}, {"text": "1 lb chicken (tenderloin or boneless breast)"}, {"text": "1 lb andouille sausage (or skinless smoked sausage)"}, {"text": "1 tablespoon olive oil"}, {"text": "1/4 cup butter"}, {"text": "1 tablespoon teriyaki sauce"}, {"text": "1/4 teaspoon Tabasco sauce"}, {"text": "1/2 tablespoon tony chacherie's cajun seasoning"}]
Instructions: 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 Cajun 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.
