Quick Chicken and Sausage Jambalaya
25 MIN
| 1 | pkg. PERDUE® HARVESTLAND® Ready to Cook Sweet Italian Turkey Sausage |
| 1 | jar (9 1/2 ounces) roasted red peppers, drained, divided |
| 2 | jars (6 ounces) marinated mushrooms, drained |
| 2 | jars (10 ounces) marinated artichoke hearts, drained |
| 1/4 | cup extra virgin olive oil |
| 1/2 | pkg. (11 1/4 ounces) frozen garlic toast, thawed |
| 1 |
Preheat grill to medium-high heat. Cut sausage and half of roasted peppers into chunks.
TIP: Cut ingredients into equal-size pieces so meat and vegetables cook at the same rate. Leaving space in between the ingredients will allow heat to circulate so everything cooks evenly. |
| 2 | Thread peppers, sausage chunks, mushrooms and artichoke hearts onto 4 12-inch skewers. Grill about 3 minutes per side, until browned and sausage is cooked through. |
| 3 | Meanwhile, puree remaining red peppers in a blender or food processor. Slowly add oil and blend until smooth. |
| 4 | Just before kebabs are done, grill garlic toast for about 1 minute per side or until nicely browned. To serve, top toasts with skewers and drizzle with red pepper oil. |
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