Best Jambalaya Kabobs

If you ask me, kabobs are one of the best ways to get dinner on the table fast.

These jambalaya-inspired skewers bring all the smoky, spicy flavors of Louisiana cooking to your grill or stovetop. Juicy chicken, plump shrimp, and savory andouille sausage get marinated in a Creole spice blend with hints of paprika, thyme, and garlic.

They’re threaded with chunks of bell pepper, red onion, and cherry tomatoes that soften up as they cook. A squeeze of lemon and a dash of hot sauce give everything a bright kick.

It’s a fun twist on classic jambalaya that’s easy to prep ahead and cook when you’re ready to eat.

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What Kind of Sausage Should I Use?

Traditional jambalaya calls for andouille sausage, which brings a nice smoky, spicy kick to these kabobs. If you can’t find andouille at your local grocery store, regular smoked sausage makes a great substitute and is usually easier to track down. Some folks even use kielbasa in a pinch, though it’s a bit milder in flavor. Whatever you choose, look for a fully cooked sausage since it’ll only be on the grill long enough to get those nice char marks and heat through. If you like things extra spicy, you can always grab a hot andouille variety or add more Tony Chachere’s to bump up the heat.

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Options for Substitutions

These kabobs are pretty forgiving when it comes to swapping ingredients:

• Chicken thighs: Chicken breast works fine if that’s what you have, though thighs stay juicier on the grill. If using breast, cut it slightly thicker and watch the cooking time so it doesn’t dry out.
• Jumbo shrimp: Regular large shrimp work just as well – just adjust your skewering so they cook evenly with the other ingredients.
• Andouille sausage: Regular smoked sausage or kielbasa are great substitutes. In a pinch, you could even use chorizo, though it’ll give the kabobs a different flavor profile.
• Tony Chachere’s Seasoning: If you don’t have this Cajun staple, use any Creole or Cajun seasoning blend you have on hand, or add a pinch of cayenne pepper to the other spices for some heat.
• Avocado oil: Any high-heat oil works here – try grapeseed, canola, or vegetable oil. Just avoid olive oil since it has a lower smoke point for grilling.
• Green bell peppers: Red, yellow, or orange bell peppers all work great. You can also mix colors for a nice presentation.
• Cherry tomatoes: Grape tomatoes or even chunks of regular tomatoes work, though cherry tomatoes hold up best on the skewers without falling apart.

Watch Out for These Mistakes While Grilling

The biggest mistake with jambalaya kabobs is overcooking the shrimp while waiting for the chicken to reach 165°F – to avoid this, either use separate skewers for shrimp and chicken, or cut your chicken pieces slightly smaller than the shrimp so everything finishes at the same time.

Don’t skip soaking your wooden skewers in water for at least 30 minutes, as dry skewers will catch fire on the grill and potentially ruin your meal.

When threading your kabobs, leave a small gap between each piece instead of packing everything tightly together – this allows heat to circulate evenly and helps everything cook through properly.

Finally, resist the urge to constantly flip your kabobs, as this prevents proper charring and can cause delicate items like shrimp to fall off the skewers – stick to flipping just once or twice during cooking.

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What to Serve With Jambalaya Kabobs?

These kabobs are packed with bold Cajun flavors, so they pair perfectly with simple sides that won’t compete for attention. I love serving them over a bed of fluffy white rice or dirty rice to soak up all those good seasonings and juices from the grill. A side of creamy coleslaw adds a nice cool crunch that balances out the spice, or you could go with a corn salad tossed with lime and cilantro. If you want to keep the Louisiana theme going, add some buttery garlic bread or cornbread on the side for a complete meal that everyone will love.

Storage Instructions

Store: These kabobs are best enjoyed fresh off the grill, but you can store leftovers in an airtight container in the fridge for up to 3 days. I like to slide everything off the skewers first to make reheating easier and to save space in the fridge.

Freeze: You can freeze the cooked kabobs for up to 2 months. Remove everything from the skewers and store in a freezer-safe container with layers separated by parchment paper. The veggies might be a bit softer when thawed, but the meat still tastes great.

Reheat: Warm up your kabobs in a skillet over medium heat for about 5-7 minutes, stirring occasionally until heated through. You can also microwave them, but the skillet method keeps the sausage and chicken from getting rubbery. Add a splash of hot sauce or Worcestershire to freshen up the flavors.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 155-175 g
• Fat: 110-125 g
• Carbohydrates: 35-45 g

Ingredients

For the marinade:

• 4 tbsp avocado oil
• 1 tbsp worcestershire sauce
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 2 tsp creole seasoning
• 2 tsp celery seed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 0.5 tsp freshly cracked pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

For the kabobs:

• 1 lb chicken thighs, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 1 large red onion, cut into 1-inch chunks
• 2 green bell peppers, cut into 1-inch squares
• 1 pint cherry tomatoes

For serving:

• 1/4 cup chopped green onions
• Tabasco sauce or preferred hot sauce

Step 1: Prepare Mise en Place and Marinade

• wooden skewers
• 2 tsp creole seasoning
• 2 tsp celery seed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 0.5 tsp freshly cracked pepper
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 4 tbsp avocado oil
• 1 tbsp worcestershire sauce
• 1 tbsp fresh lemon juice

Start by soaking wooden skewers in water for at least 30 minutes to prevent burning during grilling.

While skewers soak, combine all dry seasonings (creole seasoning, celery seed, garlic powder, onion powder, salt, pepper, smoked paprika, dried thyme, and dried oregano) in a small bowl and whisk together to ensure even distribution.

In another bowl, combine the avocado oil, Worcestershire sauce, and fresh lemon juice, then stir in the dry seasoning mixture to create a cohesive marinade paste.

Step 2: Marinate Proteins

• 1 lb chicken thighs, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• marinade from Step 1

Cut chicken thighs into 1-inch pieces and peel and devein shrimp, then combine both in a large mixing bowl.

Pour the marinade from Step 1 over the chicken and shrimp, stirring well to coat all pieces evenly.

Cover and refrigerate for 30 minutes—this time allows the flavors to penetrate the protein and helps tenderize the chicken.

I find that even 30 minutes makes a noticeable difference in flavor compared to skipping the marinade entirely.

Step 3: Prepare Vegetables and Sausage

• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 1 large red onion, cut into 1-inch chunks
• 2 green bell peppers, cut into 1-inch squares
• 1 pint cherry tomatoes

While the proteins marinate, cut the large red onion into 1-inch chunks, dice the green bell peppers into 1-inch squares, slice the andouille sausage into 1/2-inch rounds, and keep the cherry tomatoes whole.

Arrange all prepped vegetables and sausage on a cutting board or platter for easy assembly.

Having everything ready at this point speeds up skewer assembly and ensures nothing sits around too long before cooking.

Step 4: Preheat Grill and Assemble Skewers

• marinated chicken and shrimp from Step 2
• prepared vegetables and sausage from Step 3
• soaked wooden skewers from Step 1

Preheat your grill to 450°F, allowing it to reach temperature while you assemble the skewers.

Thread the marinated chicken, shrimp, sausage, and vegetables onto the soaked skewers in a balanced pattern, alternating protein with vegetables to ensure even cooking and attractive presentation.

Distribute the ingredients evenly across all skewers so they cook at the same rate.

I like to start and end each skewer with a piece of sausage or vegetable so the delicate shrimp isn’t at the exposed tips.

Step 5: Grill Kabobs to Finish

• assembled kabobs from Step 4

Place assembled skewers directly on the hot grill grates and cook for 4-5 minutes per side, rotating once halfway through cooking.

The high heat will caramelize the exterior of the sausage and create a nice char on the vegetables while cooking the chicken through.

Check that the chicken reaches an internal temperature of 165°F with an instant-read thermometer—check the thickest piece of chicken to ensure it’s done.

The shrimp will turn opaque pink when cooked through, which typically happens around the same time as the chicken.

Step 6: Plate and Serve

• grilled kabobs from Step 5
• 1/4 cup chopped green onions
• Tabasco sauce or preferred hot sauce

Remove the grilled kabobs from the heat and let them rest for 2-3 minutes before serving.

Transfer to a serving platter and garnish with fresh chopped green onions for a bright, fresh finish.

Serve immediately with Tabasco sauce or your preferred hot sauce on the side for guests to customize the heat level to their preference.

Best Jambalaya Kabobs

Delicious Best Jambalaya Kabobs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings 4 servings

Calories 1800 kcal

Ingredients

  

For the marinade

• 4 tbsp avocado oil
• 1 tbsp worcestershire sauce
• 1 tbsp fresh lemon juice
• 1 tsp smoked paprika
• 2 tsp creole seasoning
• 2 tsp celery seed
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 0.5 tsp freshly cracked pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

For the kabobs

• 1 lb chicken thighs, cut into 1-inch pieces
• 1 lb large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced into 1/2-inch rounds
• 1 large red onion, cut into 1-inch chunks
• 2 green bell peppers, cut into 1-inch squares
• 1 pint cherry tomatoes

For serving

• 1/4 cup chopped green onions
• Tabasco sauce or preferred hot sauce

Instructions

 

• Start by soaking wooden skewers in water for at least 30 minutes to prevent burning during grilling. While skewers soak, combine all dry seasonings (creole seasoning, celery seed, garlic powder, onion powder, salt, pepper, smoked paprika, dried thyme, and dried oregano) in a small bowl and whisk together to ensure even distribution. In another bowl, combine the avocado oil, Worcestershire sauce, and fresh lemon juice, then stir in the dry seasoning mixture to create a cohesive marinade paste.
• Cut chicken thighs into 1-inch pieces and peel and devein shrimp, then combine both in a large mixing bowl. Pour the marinade from Step 1 over the chicken and shrimp, stirring well to coat all pieces evenly. Cover and refrigerate for 30 minutes—this time allows the flavors to penetrate the protein and helps tenderize the chicken. I find that even 30 minutes makes a noticeable difference in flavor compared to skipping the marinade entirely.
• While the proteins marinate, cut the large red onion into 1-inch chunks, dice the green bell peppers into 1-inch squares, slice the andouille sausage into 1/2-inch rounds, and keep the cherry tomatoes whole. Arrange all prepped vegetables and sausage on a cutting board or platter for easy assembly. Having everything ready at this point speeds up skewer assembly and ensures nothing sits around too long before cooking.
• Preheat your grill to 450°F, allowing it to reach temperature while you assemble the skewers. Thread the marinated chicken, shrimp, sausage, and vegetables onto the soaked skewers in a balanced pattern, alternating protein with vegetables to ensure even cooking and attractive presentation. Distribute the ingredients evenly across all skewers so they cook at the same rate. I like to start and end each skewer with a piece of sausage or vegetable so the delicate shrimp isn't at the exposed tips.
• Place assembled skewers directly on the hot grill grates and cook for 4-5 minutes per side, rotating once halfway through cooking. The high heat will caramelize the exterior of the sausage and create a nice char on the vegetables while cooking the chicken through. Check that the chicken reaches an internal temperature of 165°F with an instant-read thermometer—check the thickest piece of chicken to ensure it's done. The shrimp will turn opaque pink when cooked through, which typically happens around the same time as the chicken.
• Remove the grilled kabobs from the heat and let them rest for 2-3 minutes before serving. Transfer to a serving platter and garnish with fresh chopped green onions for a bright, fresh finish. Serve immediately with Tabasco sauce or your preferred hot sauce on the side for guests to customize the heat level to their preference.