Jambalaya Kebabs

Ingredients

• 1 pkg Bell & Evens boneless, skinless chicken breast, cut into bite sized pieces (about 12-15 pieces)
• 1 pkg Fra'Mani Andouille Smoked Sausage, cut into 1 inch slices
• 1 red bell pepper, cut into 1 inch pieces
• 1 yellow bell pepper, cut into 1 inch pieces
• 1 red onion, cut into 1 inch pieces
• 3 whole okra
• 9 jumbo shrimp, shelled & cleaned
• Steak Salt
• 1 tbsp creole or cajun seasoning
• 6 skewers 

Marinade

• 2 tbsp tomato paste
• 1 tbsp creole or cajun seasoning
• 1/4 cup olive oil
• Steak Salt to taste

1. Combine marinade ingredients in a medium bowl and whisk together. Add chicken and coat well.  Set aside.
2. Preheat grill to medium-high heat.
3. Assemble the shrimp kebabs, using three of the six skewers, thread 1 piece of okra, shrimp, sausage followed by shrimp, sausage, shrimp & sausage. Repeat for another 2 skewers. Season with creole or cajun seasoning. Grill about 3 minutes a side until shrimp are opaque and cooked through.
4. Assemble the chicken kebabs. Using the remaining three skewers, begin with onion, red bell pepper, yellow bell pepper marinated chicken and repeat.  Grill 5-7 minutes per side until internal temperature of chicken is 165 degrees.