Simple, yet special, recipes for the home chef.

Jambalaya Kabobs #SundaySupper

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! |

Wow, it’s already about time for Father’s Day again? It seems like we were just celebrating this! The last year has seriously flown by. Father’s Day is doubly special for my Dad, because his birthday is always right around (or on) Father’s Day as well. My Dad is pretty easy to please  – we take him to a Detroit Tigers game, buy him a beer and a hot dog, and it’s all good. After all, it’s almost always a beautiful, sunny June day in Michigan. What more could you need, really?


Well, I also like to make dinner for my Dad after we get back from the baseball game, and I always want to make sure it’s something he’ll really like. I don’t subject him to my favorite food, because if I tried to serve him beets, I’m pretty sure I’d never live it down.

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! |

For this week’s #SundaySupper, sponsored by Gallo Family Vineyards, we’re putting on a virtual Father’s Day Feast, and I’m firing up the grill for Jambalaya Kabobs. I’ve had this recipe idea bouncing around in my head for several years now. In fact, at my old job as a recipe tester for a publishing company, I pitched this idea to my boss, and she thought it sounded weird and ignored my suggestion.

Well, since I’m the CEO of Foxes Love Lemons, I made the executive decision that my Dad would like to celebrate his two favorite holidays with a dish like these Jambalaya Kabobs (my husband, a father to our little yellow dog, enjoyed them too). While they weren’t much in the looks department, they were very tasty. Hey, some things just don’t photograph well (especially if you accidentally cook them a little too long while listening to your husband tell you about his business trip to China that he literally JUST got home from 10 minutes prior). What are ya gonna do?

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! |

These just scream DAD to me: they’re grilledthere’s multiple kinds of meat on them, they’re sort of spicy, and there’s no beets in sight. I took many of the ingredients of a classic jambalaya – chicken thighs, andouille sausage, shrimp, green peppers, tomato and onion – sprinkled some cajun seasoning on them, threaded them onto skewers and grilled ‘em up. I hope my Dad is proud to have a daughter who can grill. Ya taught me well, Dad.

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! |

Dad’s not much of a wine drinker, but he won’t turn down a glass on a special occasion. For his Birthday/Father’s Day/It’s Finally Summer celebration, I’m pairing these jambalaya kabobs with a glass of Gallo Family Vineyards Pinot Noir. You can really never go wrong with this wine – it’s medium bodied, fruity, and seems to pair with just about anything. Gallo Café Zinfandel would be another good choice for this meal – it can be served chilled, which would be a nice complement to the slightly spicy cajun fare.

Use the Gallo store locator to find a bottle for you and Dad (and use this coupon for $1 off!). Also, be sure to connect with Gallo Family Vineyards on FacebookTwitterInstagram, and YouTube.

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! |

Jambalaya Kabobs

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 8 minutes


  • 16 bamboo skewers
  • 16 large shrimp, peeled and deveined (see note)
  • 3/4 lb. boneless, skinless chicken thighs (see note)
  • 3 tablespoons cajun or creole seasoning (I use Emeril's version)
  • 2 green bell peppers, seeded and cut into 2-inch pieces
  • 1 medium white onion, cut into 2-inch pieces
  • 18 grape tomatoes
  • 12 ounces smoked sausage or andouille, cut into 1-1/2-inch pieces
  • BBQ sauce for glazing (optional)


  1. Place skewers in large dish and cover with water. Let stand 15 minutes.
  2. Meanwhile, preheat grill for direct grilling over medium-high heat. Sprinkle shrimp and chicken with cajun seasoning.
  3. Thread bell peppers, onion, tomatoes, sausage, shrimp and chicken onto double sets of skewers.
  4. Transfer skewers to grill. Cook, turning frequently, 6 to 8 minutes, or until internal temperature of chicken reaches 165 degrees F. Brush with BBQ sauce, if desired, during the last minute of cooking.

Note: I recommend using the largest shrimp you can find, and cutting the chicken thighs into pieces slightly smaller than the shrimp, so that everything cooks at the same rate.


Don’t forget to check out all of the delicious Sunday Supper recipes:
Father’s Day Salads and Main Dishes:

Father’s Day Sweets and Treats:

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here – Sunday Supper Movement.

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. 

47 Responses to “Jambalaya Kabobs #SundaySupper”

  1. Renee Dobbs — June 8, 2014 at 7:07 am

    The company you worked for as a recipe tester was crazy for saying this is weird. It is far from it! Totally tasty kabobs as far as I’m concerned.


    • Lori | Foxes Love Lemons replied: — June 11th, 2014 @ 10:17 pm

      I must say, I’m pretty glad I’m not working for them anymore, and working for myself instead ;)

  2. L.A. Brown — June 8, 2014 at 7:45 am

    Love these kabobs! Perfect for Father’s Day.


  3. Run DMT — June 8, 2014 at 8:39 am

    I love this simplicity of this flavorful man food dish!


  4. Alice Choi — June 8, 2014 at 9:20 am

    Lori! I love these grilled kabobs!! and looks like he got the royal treatment with the Detroit Tigers game and the grilling! love this!


    • Lori | Foxes Love Lemons replied: — June 11th, 2014 @ 10:18 pm

      Yep, he totally gets the royal treatment! I guess he deserves it…maybe ;)

  5. Katie — June 8, 2014 at 9:46 am

    I have to say: I really do like the idea of these kabobs – I love the flavors of jambalaya! Your dad must have a similar birthday to mine – we are always celebrating my birthday and Father’s Day at the same time at my house as well!


    • Lori | Foxes Love Lemons replied: — June 11th, 2014 @ 10:18 pm

      Seems like a lot of us #SS friends have this situation in our families! June birthdays seem to be very popular!

  6. Isabel Laessig — June 8, 2014 at 10:03 am

    I love when the CEO makes these kind of decision — it always leads to an amazing recipe!


  7. Jennifer Drummond — June 8, 2014 at 10:05 am

    I just love jambalaya and in kabob form, just amazing! What a creative recipe!!


  8. Renee Goerger — June 8, 2014 at 11:38 am

    What a sensational kabob! The combination of ingredients are delicious and that color!!!
    Renee – Kudos Kitchen


    • Lori | Foxes Love Lemons replied: — June 11th, 2014 @ 10:19 pm

      Thanks, Renee! They got a little darker than I wanted them to, but I guess the bit of char just reinforces the grilled goodness, right?

  9. Dorothy at ShockinglyDelicious — June 8, 2014 at 12:42 pm

    Your boss was soooo wrong. This isn’t weird at all, it’s creative! Laughing at the image of you putting a plate of beets in front of your dad.


    • Lori | Foxes Love Lemons replied: — June 11th, 2014 @ 10:19 pm

      Haha oh my gosh, he would FREAK OUT if I put a big plate of beets in front of him!

  10. Melanie Bauer — June 8, 2014 at 2:19 pm

    Love this idea, Lori! I think they look delicious!


  11. Betsy Cohen — June 8, 2014 at 2:32 pm

    You made an excellent decision Ms. CEO!!! Your kabobs look great…even while listening to hubby tell you about his trip!


  12. cupcakekalechip — June 8, 2014 at 4:38 pm

    Love love love these, Lori! So creative and my hubby will go crazy for them!


  13. Jan Fox — June 8, 2014 at 4:42 pm

    Last comment was from Dad


  14. The Ninja Baker — June 8, 2014 at 4:42 pm

    Homerun! Looks like you’ve prepared the perfect meal for your baseball-loving-meat-eating man folk =) Love the photos – of people and food!


  15. Jan Fox — June 8, 2014 at 4:42 pm

    The Kabobs are my kind of meal on the grill.I can’t wait to taste them.Did not know that you cooked with fire.


  16. Cindys Recipes — June 8, 2014 at 6:29 pm

    Sounds like a perfect Dad kind of kebob to me!


  17. Liz — June 8, 2014 at 6:46 pm

    Your boss didn’t know what she was missing! Your kabobs sound crazy good to me!!!


  18. Gary Fox — June 8, 2014 at 6:48 pm

    Can’t wait to taste the kabobs on Father’s Day.Did not know that you used fire to cook!What would be a great desert after would be a fresh strawberry pie! hint hint


  19. Constance — June 8, 2014 at 8:47 pm

    What a great way to spend Father’s Day! And what a great recipe to make. Those kabobs look A-mazing!


  20. realfoodbydad — June 9, 2014 at 2:36 am

    These look amazing, Lori. Love the flavors!!


  21. Sarah | Curious Cuisiniere — June 9, 2014 at 10:03 am

    This is the perfect twist on jambalaya for summer! I really need to try grilling shrimp.


  22. Tammi Forcier — June 9, 2014 at 3:00 pm

    Love the flavor this packs! Any Dad would LOVE this!


  23. littleredkitchen — June 11, 2014 at 5:49 pm

    I’m curious. Was this recipe the dog/camera incident? If so, everything looks delicious and I could lick the screen. I won’t but I could and your former company doesn’t know what they are talking about. Give me all the meat on a stick.


  24. Lori | Foxes Love Lemons — June 11, 2014 at 10:21 pm

    Thanks Conni!


  25. Lori | Foxes Love Lemons — June 11, 2014 at 10:21 pm

    Well, you’re not getting these kabobs on Sunday, but I promise you’re getting something just as good, maybe even a little better. Plus a strawberry pie.


  26. Lori | Foxes Love Lemons — June 11, 2014 at 10:21 pm

    Thanks, Liz! She totally missed out, because now this is MY recipe! Booyah!


  27. Lori | Foxes Love Lemons — June 11, 2014 at 10:21 pm

    Thanks Cindy!


  28. Lori | Foxes Love Lemons — June 11, 2014 at 10:22 pm

    Thanks Tammi!


  29. Lori | Foxes Love Lemons — June 11, 2014 at 10:22 pm

    Oh yes, I grill shrimp all the time! I suggest getting the REALLY big ones, as those grill the best. Plus, you can get by with serving jut a few per person, because they’re huge!


  30. Lori | Foxes Love Lemons — June 11, 2014 at 10:22 pm

    Thanks so much :)


  31. Lori | Foxes Love Lemons — June 11, 2014 at 10:23 pm

    How’d you know, Susan? haha. Yes, so I took these pictures, and AS I was eating these kabobs for dinner, the dog/camera incident happened. I always think it’s a good idea to grab a few quick photos at the table near the grill right before we chow down, but I don’t think I’m allowing my camera outside again. At least not with this crazy dog around.


  32. Alida — June 11, 2014 at 10:57 pm

    Total Dad food…I love it! Such a creative recipe…looks very tasty!


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