Cajun Kebabs with Chicken and Andouille
In about half an hour, sit down to a high-style, low-country meal worthy of the bayou's best restaurant.
- 2 tablespoons olive oil, plus more for grates
- 2 tablespoons finely chopped red onion, plus 1 small red onion, cut into 2-inch pieces, layers separated
- 1 celery stalk, thinly sliced
- 1 red bell pepper (ribs and seeds removed), cut into 1/4-inch pieces
- Coarse salt and ground pepper
- 2 cans (15 ounces each) black-eyed peas, rinsed and drained
- 1 tablespoon red-wine vinegar
- 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
- 1 teaspoon dried oregano
- 12 ounces precooked andouille or kielbasa sausage (about 2 links), cut into 16 pieces
Soak eight 6-inch-long wooden skewers in water for 15 minutes. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add chopped onion, celery, and bell pepper; season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat; stir in black-eyed peas, vinegar, and remaining oil.
Heat grill to medium; lightly oil grates. Season chicken with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.
Grill, turning occasionally, until chicken is cooked through, 15 to 20 minutes. Serve skewers with black-eyed pea salad.