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 do ! 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 catch phrase 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.

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

Directions

Soak eight 6-inch-long wooden skewers in water for 20 minutes.

Heat grill to medium; lightly oil grates.

Alternately thread onions, peppers,and kielbasa on skewers.

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

  1. 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!

    Like

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