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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
Recipe type: Appetizer
Serves: 6
  • For skewers...
  • 12 oz boneless skinless chicken breast, cut into 1½-inch cubes
  • ½ lb. large shrimp, peeled & deveined tails left on
  • 1 tsp. Old Bay seasoning
  • 1 smoked sausage, cut into 1½-inch slices
  • 6 new potatoes, boiled
  • 3 okra pods, sliced about ½-inch thick
  • ¼ cup cornmeal
  • 2 Tbl. canola oil for frying
For Cajun marinade...
  • ¼ 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, ½ cup self-rising flour, 1 Tbl. sugar, 1 tsp. salt, ½ tsp. black pepper)
  • 1 egg
  • ⅓ cup milk
  • dash Cajun seasoning
  • Canola or peanut oil for frying
For buffalo sauce...
  • hot sauce
  • butter
  1. Combine marinade ingredients and add chicken cubes. Marinade for 20 - 30 minutes. Toss okra pieces in cornmeal crumbs.
  2. 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.
  3. 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.
  4. Combine the hush puppy ingredients. Heat enough canola oil to deep fry them.



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