Rating: 3.95 stars
19 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0

In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.

Everyday Food, July/August 2007

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Recipe Summary test

prep:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews (1)

19 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: Unrated
08/22/2011
I haven't made this but would love to....but I have no grill. Any ideas how to do this without a grill? I do have metal skewers...thanks.