Jambalaya Sausage Kebabs

This bayou blast offers up smoky, savory flavor -- stacked with kielbasa, veggies and Cajun-spiced rice. Precooked sausage helps you get the meal on the table in about 30 minutes.

8 (12-inch) wooden or metal skewers 2 small zucchini, cut diagonally into 3/4-inch-thick slices

1 red pepper, cut into 1 1/4-inch pieces

1/2 small Vidalia onion, cut into 4 intact wedges

1 tablespoon olive oil

1 teaspoon olive oil

2 teaspoons Cajun seasoning 1 package (16 ounces) fully cooked kielbasa or other smoked sausage, cut into 1-inch diagonal chunks

1 large stalk celery, chopped

1 package (8.8 ounces) white r ice, fully cooked

1 medium tomato, chopped 2 tablespoons water

1. Prepare outdoor grill for covered direct grilling over medium heat. (Soak wooden skewers in water 15 minutes.)

2. In large bowl, toss zucchini, pepper, onion, 1 tablespoon oil and 1 teaspoon Cajun seasoning. Alternately thread vegetables and kielbasa onto skewers.

3. Place skewers on hot grill rack. Cover grill and cook 10 to 12 minutes or until kielbasa browns and vegetables are tender-crisp, turning skewers occasionally. Remove skewers to platter; keep warm.

4. In nonstick 10-inch skillet, heat remaining 1 teaspoon oil over medium heat. Add celery and remaining 1 teaspoon Cajun seasoning. Cook, covered, 5 minutes or until celery softens, stirring occasionally. Stir in rice, tomato and water. Cover and cook 3 minutes or until rice is hot. Serve rice with kebabs.

* Each serving without rice: About 320 calories, 18g protein, 9g carbohydrate, 26g total fat (8g saturated), 2g fiber, 76mg cholesterol, 1,160mg sodium.

* Each serving rice: About 85 calories, 2g protein, 17g carbohydrate, 1g total fat (0g saturated), 1g fiber, 0mg cholesterol, 150mg sodium.

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