Cajun Jambalaya Skewers
Appetizers,  Main Course,  Poultry

Cajun Jambalaya Skewers

Cajun Jambalaya Skewers

I had such fun making our Low-Country Boil Skewers that I thought we’d try a new twist.  Meet Cajun Jambalaya Skewers.

Since I’ve read that no two Jambalaya recipes are the same, I took some liberties with the ingredients.  Don’t think authentic.  Instead think fun and flavorful.

Cajun Jambalaya Skewers

We have okra, dipped in corn meal and ‘scrambled’ in a little oil until golden brown and tender.

Baby new potatoes, boiled until fork tender, then split and pan seared to get a nice crispy edge.

Spicy smoked sausage, such as Andouille, is a must.

For fun we made hush puppies (cornmeal fritters) and added them to our skewers.

Then came the nice juicy shrimp, which took a quick swim in a little Old Bay seasoned water before joining the skewer team.

And lastly tender chicken pieces, that have hung out in Cajun marinade for a bit, then pan fried with the smoked sausage until cooked through.

We alternated the ingredients on bamboo skewers and served our Cajun Jambalaya Skewers with Buffalo Sauce.  These were a super fun appetizer and who doesn’t love food on a stick (frees up your second hand for oh say something icy cold).

Cajun Jambalaya Skewers
Cajun Jambalaya Skewers

Cajun Jambalaya Skewers

inspired by Matt Armendariz
Course Appetizer
Servings 6


  • For skewers…
  • 12 oz boneless skinless chicken breast cut into 1 1/2-inch cubes
  • 1/2 lb. large shrimp peeled & deveined tails left on
  • 1 tsp. Old Bay seasoning
  • 1 smoked sausage cut into 1 1/2-inch slices
  • 6 new potatoes boiled
  • 3 okra pods sliced about 1/2-inch thick
  • 1/4 cup cornmeal
  • 2 Tbl. canola oil for frying

For Cajun marinade…

  • 1/4 cup olive oil
  • 2 Tbl. Cajun seasoning
  • 1 tsp. black pepper

For hushpuppies…

  • 1 pkg Jiffy corn muffin mix or 1 cup self-rising cornmeal, 1/2 cup self-rising flour, 1 Tbl. sugar, 1 tsp. salt, 1/2 tsp. black pepper
  • 1 egg
  • 1/3 cup milk
  • dash Cajun seasoning
  • Canola or peanut oil for frying

For buffalo sauce…

  • hot sauce
  • butter


  • Combine marinade ingredients and add chicken cubes. Marinade for 20 – 30 minutes. Toss okra pieces in cornmeal crumbs.
  • Add 2 Tbl. canola oil to a large skillet, sauté okra pieces over medium heat until browned and tender; remove to drain on paper towels.. Add sausage pieces to the skillet and sauté for 5 – 7 minutes, then remove to paper towels to rest. Add the chicken pieces into the same pan and sauté until cooked through, about 10 minutes.
  • Meanwhile, boil new potatoes until fork tender. Remove from water. Add 1 tsp. Old Bay seasoning to the water and bring to a boil. Add shrimp to boiling water and cook for 2 minutes or just until they turn pink. Drain and reserve.
  • Combine the hush puppy ingredients. Heat enough canola oil to deep fry them.

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