{ low carb jambalaya skewers }

Jambalaya skewers1 crawfish and crunches
{ low carb jambalaya skewers }
Now, us southerners know jambalaya is a rice based recipe. But when lean proteins and veggies are thrown on the grill, you won’t even miss it! If you do need some carbs to fuel your day, try a little brown rice on the side. These skewers are healthy, simple, juicy, and will satisfy your craving for a summer char-grilled flavor.
Here is what you will need for 4, but feel free to half it for 2 or have delicious leftovers:
  • Salt and pepper to taste
  • 1/2 lb chicken sausage (I use a brand with green onion in it)
  • 1/2 lb chicken breasts, trimmed of fat
  • 1 bell pepper
  • 1/2 red onion
  • 1/2 pint cherry tomatoes
  • 1 cup celery
  • Creole or cajun seasoning to taste (low sodium options available)
  • 3 T olive oil
  • 1/2 C of Fat Free Italian Dressing
1) Chop your chicken breasts in large chunks. You want to make these abnormally large so they don’t dry out on the grill. They will cook much faster than the sausage. Chop your sausage in thin slices. They will cook slower on the grill.
2) Chop the rest of your ingredients in bitesize pieces.
3) Marinate your chicken for 6-8 hours in Italian dressing, salt and pepper, and sprinkle of Creole or Cajun seasoning. I say a sprinkle, or 1 T because some may not like it spicy, and others can add additional seasoning once it’s plated.
4) After marinating, skewer your meat and veggies. Be careful not to overcrowd them so that they cook evenly.
5) Heat your grill to medium-high heat. Once the grill is hot, scrape grates with a wire brush to clean. With a towel, rub olive oil up and down your grill grates. This is so your food doesn’t stick, so be generous.
6) Place your skewers horizontally over grill grates. Cook for 5-8 minutes covered. Then rotate and cook 5-8 minutes more. You want to see crispy edges, but not dry out the meats.
7) Remove from grill. Can cover with tin foil to keep warm.
jambalaya skewers 2 crawfish and crunches

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