Cajun Kebabs With Chicken And Andouille

Name: Cajun Kebabs With Chicken And Andouille
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Cajun, Creole
Ingredients: 850 grams cans each) black-eyed peas, rinsed and drained; 1 celery stalk, thinly sliced; 4 servings Coarse salt and ground pepper; 2 Tbsps olive oil, plus more for grates; 1 teaspoon dried oregano; 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch pieces; 2 Tbsps finely chopped red onion, plus 1 small red onion, cut into 2-inch pieces, layers separated; 1 Tbsp red-wine vinegar; 340 grams precooked andouille or kielbasa sausage (about 2 links), cut into 16 pieces; 454 grams boneless, skinless chicken thighs, cut into 1 1/2-inch chunks

The recipe Cajun Kebabs With Chicken And Andouille is ready in approximately 35 minutes and is definitely a great gluten free and dairy free option for lovers of Creole food. This recipe serves 4. One portion of this dish contains around 52g of protein, 35g of fat, and a total of 716 calories. A mixture of black-eyed peas, oregano, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.