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Cajun Kebabs with Bell Peppers & Andouille

Cajun Kebabs with Bell Peppers & Andouille
This recipe for Cajun Kebabs with Bell Peppers & Andouille is so Super Simple and Easy to make, It literally takes a matter of minutes to whip up a wonderful Budget Friendly, Low-Country, Bayou Inspired Kebab dinner.

I don’t know about you but Summer is here, I don’t always want to be in the kitchen slaving over a Hot stove! So today, I decided on something with the keywords of Fast, Easy and catchphrase being Budget Friendly! All the ingredients are easily found at your favorite local market! If you are unable to find Andouille at your market, simply use Smoked Kielbasa! I have used both and it’s still a great meal.

Things you will need to make the recipe:

  • 16 ounces pre-cooked Andouille or Kielbasa sausage
  • 1 small red onion, cut into 2-inch pieces, layers separated
  • 1 red bell pepper, cut into 1 to 2-inch pieces
  • 1 green bell pepper, cut into 1 to 2-inch pieces
  • 1 yellow bell pepper, cut into 1 to 2-inch pieces
  • olive oil
Cajun Kebabs with Bell Peppers & Andouille
Prep Time
5 mins
Cook Time
10 mins
Total Time
30 mins
 
Cajun Kebabs with Bell Peppers & Andouille is so Super Simple and Easy to make, It literally takes a matter of minutes to whip up a wonderful Budget Friendly, Low-Country, Bayou Inspired Kebab dinner.
Author: Heidy L. McCallum
Ingredients
  • 16 ounces pre-cooked Andouille or Kielbasa sausage
  • 1 small red onion cut into 2-inch pieces, layers separated
  • 1 red bell pepper cut into 1 to 2-inch pieces
  • 1 green bell pepper cut into 1 to 2-inch pieces
  • 1 yellow bell pepper cut into 1 to 2-inch pieces
  • olive oil
Instructions
  1. Soak eight 6-inch-long wooden skewers in water for 20 minutes.
  2. Heat grill to medium; lightly oil grates.
  3. Alternately thread onions, peppers, and kielbasa on skewers.
  4. Grill, turning occasionally until cooked through, 8-10 minutes

Serve with Cajun Bayou Rice 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

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6 Comments

  • Reply
    Kathy Donahue
    July 15, 2014 at 9:34 pm

    Cajun Kebabs with Bell Peppers & Andouille and the included recipe for Cajun Bayou Rice sound like a match made in heaven and so easy to do! Thanks for sharing!

    • Reply
      Heidy L. McCallum
      July 15, 2014 at 9:48 pm

      Our family loved it Kathy and the next time I think I better make double! LOL! Just a heads up for when you make it!! Thanks for dropping by!!

  • Reply
    KC the Kitchen Chopper
    July 12, 2014 at 9:31 am

    Simplicity is my kind of meal. Kabobs are great for entertaining. Who doesn’t like “food on a stick”. Thanks Heidy. I’ll be trying these soon! 🙂 Off to pin!

    • Reply
      Heidy L. McCallum
      July 12, 2014 at 7:59 pm

      Cajun Kebabs with Bell Peppers & Andouille is so simple to make ! I hope you enjoy it KC

  • Reply
    Katerina
    July 11, 2014 at 11:35 am

    I loved them ever since I saw them! Thanks for bringing them at The Weekend Social.

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