This recipe for Cajun style andouille sausage kebabs is the perfect dish for a summer barbeque.
I love sausage and peppers recipes. The combination seems just perfect for each other and they are also very easy to prepare.
Today it is time to make them shish kebab style.
Do you feel like a trip to the Bayou? Well, perhaps we can’t do that, but we can surely imitate the cuisine of the area with these Cajun style andouille sausage kebabs.
They have a savory taste that is not too hot and they go beautifully with the peppers and onions that I added to the skewers.The word Cajun comes from the term les Acadians. This is a word that is used to describe the French colonists who first settled in the Acadia region of Canada. (Prince Edward Island, Nova Scotia and New Brunswick.)
My mother was born in New Brunswick, so this style of cooking has a warm place in my heart. Many of the Acadians came to settle in the swampy region of Louisiana, which is known today as Acadiana.
We love sausages and peppers in our house. (Check out my ziti pasta with Italian sausages and peppers for another great idea.)
It’s time to fire up the grill. These Cajun style andouille sausage kebabs will be the hit of your BBQ party.
Since two of the basic ingredients in Cajun food are onions, and peppers, it’s no surprise that these two foods made it into my skewers. I chose some baby pearl onions, to make it easy to assemble the kebabs.
For my sausage, I chose a precooked brand that I have used in the past to save on cooking time. These sausages are naturally smoked and have a great blend of herbs and spices.
Because they are fully cooked, so this recipe will come together in a flash on the grill, and I won’t overcook my vegetables by having them too long on the BBQ.
And since it is almost summer and we love to entertain our friends, I also picked up a bottle of Pinot Noir wine.
I chose PInot because the wine has a touch of red currant and a hint of spices, and I thought it would pair well with my Cajun style andouille sausage kebabs.
My husband is very fond of Malbec, so we also picked up a bottle of Trapiche Malbec, from Argentina, which has a hint of blackberries,. Looks like it’s going to be party time at our house tonight!
These kebabs could not be easier to prepare. Since the sausages are already cooked, it was just a matter of using my kitchen herb scissors to finely dice my herbs, cutting the sausages into rounds and cutting my peppers into chunks.
Then I made my marinade.
For the vegetables for the kebabs, i chose colorful red, orange and yellow peppers, since I wanted a pop of color on my serving plate.
To tie the wine and kebabs together, I made a light marinade of red currant jelly, balsamic vinegar, garlic and a bit of olive oil.
I want the flavor of the sausages to shine though, but this light marinade will keep the meat from drying out during grilling time, and will marry the flavor of the wine and kebabs.
I just minced my garlic and whisked everything together in a bowl. I saved a bit of the marinade in a bowl to use for basting on the grill and the rest of it went into a zip lock baggie with the sausages for a quick blend of the flavors.
I did not marinade it long, though. Just a quick swirl and they were ready to assemble and grill.
All that was left to do was to thread the veggies and sausages on to bamboo skewers.
TIP: soak the bamboo skewers in water before you thread the ingredients on. That will keep them from burning on the grill.
Cooking time on our barbecue grill was very quick. I just wanted to heat the sausages, add a bit of flavor from the marinade and get some grill marks on my veggies.
We used the reserved marinade to drizzle over the vegetables as they were grilling.
The flavor of these Cajun style andouille sausages is wonderful. They have a hint of spice and a touch of sweetness from the red currant jam. The veggies are still slightly crunchy, which is just the way we love them. I served the kebabs over cooked, fluffy Jasmine rice, and and we enjoyed both of the wines! Believe me, folks, this was a match made in Cajun style heaven! Bottoms up!!
These kebabs are perfect for any summer grilling occasion. Your friends will thank you for inviting them over for this meal, I promise!What do you keep in mind when you pair wine and food together? I’d love to hear your tips in the comments below.
For the kebabs
- 1 package of Cajun style Andouille sausages, cut into rounds
- 1 vidalia onion, cut into chunks
- Red, yellow and orange sweet peppers cut into chunks.
- For the marinade
- 2 tbsp red currant jelly
- 3 tbsp balsamic vinegar
- 1 1/2 tbsp extra virgin olive oil
- 1 tbsp fresh basil
- 1 tsp fresh thyme
- 1 large clove of garlic, minced
- To Serve:
- Fluffy cooked Jasmine rice
- Side salad
- In a medium sized bowl, combine all of the ingredients for the marinade and set it aside.
- Cut the sausages into rounds. Cut your onions and peppers into large chunks.
- Thread the sausage rounds, onion chunks and pieces of sweet peppers onto BBQ skewers.
- Pour the marinade over the skewers and place them in the fridge for at least 30 minutes.
- Grill the kebabs over a medium heat until the sausages are heated through and the veggies have started to soften a bit and have nice grill marks.
- Serve over fluffy cooked jasmine rice and a tossed salad.
Serving Size:1/4 of the recipe
Amount Per Serving: Calories: 583Total Fat: 32gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 27mgSodium: 1603mgCarbohydrates: 51gFiber: 4gSugar: 26gProtein: 10g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.