recipe by Lori Ross
4 boneless chicken breast halves cut into 36 1” cubes or 36 medium or large shrimp
1 clove garlic, crushed
2 to 3 tbsps lemon juice
2 tsps Creole seasoning
1/4 cup olive oil
1 lb. andouille or other spiced sausage (kielbasa)
36 (10-inch) wooden skewers, soaked in water
Preheat grill to medium. In a plastic food storage bag, combine crushed garlic, lemon juice, Cajun seasoning and olive oil. Add chicken and coat well. Cover and refrigerate for 2 hours. Slice the andouille into 36 (1/2-inch) diagonally cut slices.
Drain chicken and discard marinade. Thread 1 piece of sausage and 1 pieces of chicken on each skewer.. Grill or broil on medium turning once until chicken is cooked (4-5 minutes). Serve skewers with Creole Mayonnaise or Ravigote Sauce (a spicy vinaigrette).
Variation: This recipe may be prepared by substituting the andouille with Kielbasa or other sausage.