The flavors of a traditional Jambalaya all come together over your grill with these Jambalaya Kabobs. These kabobs are a great addition to any barbecue and are suitable for many dietary needs including Keto, Gluten Free, Paleo, and Dairy Free.
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Summertime = grilling time and even though it’s only May. I am already getting tired of the usual fare. And yes, I know May isn’t officially summer but it’s already hitting 90 degrees here so I don’t care what the calendar says!
We eat burgers, steaks, chicken and the occasional pork chop on the grill a few times a week. So needless to say it can get old real quick. I am always looking for new ways to use my grill.
I love kabobs but really they are generally just more of the things we are already eating. So, when I saw a recipe for Jambalaya Kabobs in a recent issue of Southern Living Magazine I knew I had to put my spin on it.
I have a great recipe for Keto Jambalaya already, so I just adapted it for kabobs and the rest is history!
Tips for making these Jambalaya Kabobs
- It’s important to keep the chicken pieces fairly small and to use jumbo shrimp. Shrimp cooks very quickly, so if you use smaller shrimp or cut your chicken too large, you will have either uncooked chicken or overcooked shrimp.
- If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before adding the meat and veggies. This prevents them from burning on the grill.
- You can also make these in your oven or broiler. Just preheat to 450 and cook for about 10 minutes, flipping halfway through.
- My favorite andouille sausage is from Aidells. The macros are great for low carb dieters and the ingredients are super clean.
- I like to garnish these kabobs with some freshly sliced green onions or parsley and I always serve them with extra Tony’s and Tobasco Sauce on the side.
- You can serve these Kabobs with a nice salad or some dirty rice. If you are watching your carbs check out this recipe for Cajun Cauliflower Rice from Peace, Love, and Low Carb.
Here are some other awesome Keto Kabob recipes:
- Grilled Greek Chicken Kabobs from Evolving Table
- 5 Spice Chicken Skewers from I Breath I’m Hungry
- Grilled Chicken and Bacon Ranch Kabobs from Keto Karma
- Chicken and Bacon Kabobs from Fat for Weight Loss
Be sure to check out these other great recipes:
Jambalaya Kabobs | Keto, Paleo
- 1 lb Boneless, Skinless Chicken Thighs cut into 1" pieces
- 1 lb Jumbo Shrimp Deveined and shelled
- 1 tsp Paprika
- .5 tsp Garlic Powder
- .5 tsp Onion Powder
- 1 tsp Salt or to taste
- .5 tsp Pepper
- 1/4 tsp Thyme
- 1/4 tsp Oregano
- 2 tsp Celery Seed
- 1 tsp Tony Chachere's Seasoning or to taste
- 1 tbsp Worcestershire Sauce
- 4 tbsp Avocado Oil or other mild flavored oil suitable for high temps
- 12 oz Andouille Sausage or Smoked Sausage, cut into 1/2-1" pieces
- 1/2 Yellow Onion cut into 1" pieces
- 1 pint Cherry Tomatoes
- 2 Green Bell Peppers cut into 1-2" pieces
- Green Onions sliced for garnish, optional
- Tabasco Sauce for serving, optional
- If you are using wooden skewers be sure to soak them in water for at least 30 minutes before adding the meat and veggies. In a large bowl, combine the cut up chicken thighs and the shrimp. Set aside
- In a separate small bowl, combine all of the seasoning with the oil and the Worcestershire sauce. Once combined, pour this mixture over the chicken and shrimp. Stir to combine, ensuring that every pieces is coated in the seasoning.
- Allow it to marinate in the fridge for 30 minutes, up to several hours.
- Meanwhile, prepare the vegetables and sausage.
- Assemble the kabobs by placing the shrimp, chicken, sausage and vegetables on the skewer. You can keep with a pattern or not – whatever suits your fancy 🙂 Keep the kabobs in the fridge once assembled until ready to cook.
- Preheat the grill to high heat (450 degrees) Once heated, place the kabobs onto the hot grill and cook for 4-5 minutes on each side, or until the chicken has reached an internal temp of at least 165 degrees F (Be sure to read my tips in the post to ensure proper cooking times)