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.

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

inspired by Matt Armendariz

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Course Appetizer

Servings 6

Ingredients

  

• 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

Instructions

 

• 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.

Other recipes you might enjoy:

Beef Carpaccio {a Birthday Tradition} Homemade Mayonnaise Mushroom, Sausage & Sage Quinoa Stuffing Kung Pao Chicken Drumsticks That Are Finger-Licking Good! Mardi Gras Wings {Publix Copycat}