Photo by Aimee Broussard

In the kitchen: Kickin’ Chicken Kabobs

We get it, sometimes you want the flavor of a gumbo, but without the endless stirring and dirty pot to scour when you’re done. Having good taste can be hard! Luckily, there’s an easier solution, and it’s perfect for these late summer nights when firing up the grill might as well double as a sort of Cajun aromatherapy. In this twist on the traditional kabob, all the ingredients of gumbo come together on an easy-to-eat skewer from the mind of Aimee Broussard, an ideal meal for sharing, swapping, or convincing yourself that eating your veggies can be a most delicious chore.

8 bamboo skewers
2 medium onions, cut into 1-in. pieces
12 oz. shrimp, peeled and deveined
14 oz. sausage, sliced thick
2 boneless, skinless chicken breasts, cubed
2 cup diced bell pepper, cut into 1-in. pieces
2 cups cherry tomatoes
2 Tbsp. Creole seasoning
Preheat grill to high heat. Soak bamboo skewers in cold water for a few minutes to prevent burning (or use metal skewers). On each skewer, thread a piece of onion, shrimp, bell pepper, sausage, tomato and chicken. Repeat threading and ending with a piece of onion or bell pepper. Sprinkle with Creole seasoning. Grill for 5 to 6 minutes on each side or until vegetables begin to soften, shrimp are no longer pink, and chicken is cooked through. Serve with a scoop of Cajun rice.
Makes 4-6 servings