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Cajun Jambalaya Skewers

Cajun Jambalaya Skewers

inspired by Matt Armendariz
Print Recipe Pin Recipe
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.