Yields: 6 Servings

Ragin' Cajun Jambalaya Skewers


  • 1 can 10 ounces red enchilada sauce
  • 2 1/2 tsps. Creole spice seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon ACCENT Flavor Enhancer
  • 24 large peeled and deveined shrimp, uncooked
  • 1 pound smoked sausage, sliced
  • 1 large red bell pepper, seeded and chopped
  • 1 large green bell pepper, seeded and chopped
  • 1 pint cherry tomatoes, stems removed
  • 4 green onions, chopped
  • 2-3 tbls. vegetable oil
  • 3 tbls. fresh parsley, chopped (optional)


In a small bowl, stir together the enchilada sauce, Creole spice seasoning, thyme and Ac'cent Flavor Enhancer until combined. Set this spicy sauce aside.

Prepare a medium hot grill. Thread the shrimp, sausage, red bell pepper, green bell pepper, cherry tomatoes and green onion pieces (thread these crosswise), alternating the ingredients, onto 6 long metal skewers.

Brush skewers with oil; grill 1 minute per side, turning once.

Liberally brush skewers with spicy sauce; grill 1 to 2 minutes longer, per side, until shrimp are done and vegetables browned at edges.

Transfer skewers to a platter and sprinkle with parsley. Serve with remaining sauce on the side, if desired.
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