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Chicken and Sausage Gumbo Skewers. The flavors of chicken and sausage gumbo chargrilled on skewers.
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5 from 1 vote

Chicken and Sausage Gumbo Skewers

Author: Jackie Garvin

Ingredients

  • Chicken and Sausage Gumbo Skewers
  • yield: 4 to 6 servings
  • The flavors of chicken and sausage gumbo grilled on skewers and served over rice. Chicken and sausage marinates in a Cajun inspired marinade prior to cooking. Serve over a bed of Basmati rice. I used chicken thighs because we prefer dark meat. If you substitute chicken breast the cook time will be less. If using wooden skewers, soak in water for 30 minutes before using.
  • prepare the marinade:
  • 1/2 cup lemon juice lime juice or vinegar (I used lime juice)
  • 1 cup cooking oil
  • 2 tablespoons honey or sugar I used honey
  • 2 tablespoons Cajun seasoning or use your favorite blend
  • Mix all ingredients in gallon disposable storage bag.
  • 1 1/2 pounds chicken thigh meat cut into bite size pieces (I deboned 4 chicken thighs)
  • 1/2 pounds Conecuh sausage cut into one inch pieces or your favorite smoked sausage
  • Add chicken and sausage to marinade. Store in refrigerator for at least two hours before cooking. When ready to cook drain and discard marinade.
  • prepare vegetables:
  • 1/2 pound whole okra pods
  • 1 to 2 cups whole cherry tomatoes
  • 3 to 4 sweet baby bell peppers membranes and seeds removed, cut into strips
  • 1 medium sweet onion peeled and cut into eighths
  • cooking oil for drizzling
  • salt and pepper for sprinkling

Instructions

  • Place vegetables in a large bowl. Drizzle with cooking oil, sprinkle with salt and pepper.
  • Prepare the skewers:
  • Thread chicken and sausage on skewers together. Set aside.
  • Thread vegetables on skewers separate from chicken and sausage.
  • Heat grill to medium high. When heated, place skewers directly on the grates.
  • Cook chicken and sausage for 5 minutes. Flip and continue cooking 5 minutes longer or until internal temperature of the chicken reaches 165 degrees.
  • Cook vegetables for about 2 minutes on one side until slightly charred. Flip and do the same with the other side.
  • Serve over a bed of cooked Basmati rice.
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