Jambalaya On A Stick - cooking recipe

Ingredients

18 large fresh shrimp or 18 large frozen shrimp, in shells (about 12 oz.)
12 ounces cooked smoked sausage, cut into 12 pieces
8 ounces boneless skinless chicken breast halves, cut in 12 1 inch pieces
1 medium green sweet pepper, seeded and cut in 1 inch pieces
1 medium onion, cut in 1 inch wedges
1/3 cup white wine vinegar
1/3 cup tomato sauce
2 tablespoons olive oil
2 teaspoons dried thyme, crushed
2 teaspoons bottled hot pepper sauce (I use cayenne)
3/4 teaspoon instant minced garlic (I use fresh)
6 cherry tomatoes
3 cups hot cooked rice
2 tablespoons snipped fresh parsley

Preparation

Thaw shrimp, if frozen.
Peel and devein shrimp.
Place shrimp, sausage, chicken, green pepper and onion in plastic bag set in a large bowl.
In small bowl combine vinegar, tomato sauce, olive oil, thyme, pepper sauce and garlic.
Pour half of the mixture over meat and vegetables.
Seal bag.
Chill 1 to 2 hours, turning occasionally.
Cover and chill remaining tomato mixture.
Drain meat; discard marinade.
Alternately thread meat and vegetables on 24 (8 inch) wooden skewers (use 2 skewers per kabob).
Grill, uncovered, directly over medium coals for 12 to 14 minutes or until shrimp are opaque and chicken is no longer pink, turning occasionally.
Meanwhile, in a small saucepan heat remaining tomato sauce mixture.
Combine cooked rice and parsley.
Spoon onto serving platter.
Serve alongside kabobs.
Pass the tomato sauce.