Thanks to our friends at al fresco all natural for sponsoring these deconstructed Andouille Chicken Sausage Veggie Kabobs – a classic grilling season favorite made easier and enjoyed all year round! With cherry tomatoes, peppers, onions, baby potatoes, smoked paprika, fresh thyme and fully cooked Andouille Chicken Sausage, this sheet pan dinner is bursting with good-for-you ingredients and tons of flavor!
Isn’t grilling seasonal fabulous? Infusing those veggies and meat with all that yummy smoky flavor. Plus, the fact that you don’t have any pans to clean up when the meal is over.🙌
We typically use our grill all year round - or at least we try to. There are definitely exceptions. Like when there are four feet of snow to wade through. Or when it’s just too cold and we would waste all of our gas heating the grill up before we even started cooking. Yes – there are exceptions.
But when the snow has melted and the weather is warming up - it’s on!👌 One of our go-to grilling season meals is spicy chicken kabobs with veggies.🍢 They’re super tasty and they cook pretty quickly. But they do require a bit of time to prep. There’s the chopping and seasoning and then there’s the skewering.
This got me thinking… in the name of getting dinner on the table quicker with less effort, why not skip the skewering, toss everything on a baking sheet, and roast kabobs in the oven?? Brilliant!✨
Then I had another thought: why not take it one step further… skip the process of trimming and cutting up the raw chicken breasts and use al fresco all natural’s fully cooked Andouille Chicken Sausage! Eureeeeka!!! Best idea ever!🌟
I truly love these spicy chicken sausage links.💛 I use them in many different dishes like my chicken sausage gumbo and my Andouille Sausage and Cajun Shrimp Lettuce Wraps. Soo good!
They're gluten free, made with lean, skinless chicken meat, have tons of flavor and the perfect amount of spice.
So there you have it… Andouille Chicken Sausage Veggie Kabobs (Deconstructed)! A classic chicken recipe made even better, and another one of our easy weeknight dinners!👇
There’s still a small amount of prep involved to get all this yumminess to the table...
Cut up your peppers and onions, add them along with one pound of baby potatoes to a large bowl. Add some olive oil, smoky paprika, garlic powder, onion powder, fresh thyme, salt, and pepper and give it a good toss. Pour this onto a large parchment-lined baking sheet & roast in the oven for 20 minutes on 425.♨️
Then without removing the pan from the oven, add the al fresco all natural Andouille Chicken Sausage and cherry tomatoes to the pan. Allow that to cook for 8-10 more minutes and it’s time to eat!🍴
The zippy tastes of the Andouille sausage and the smoked paprika mimic that amazing barbecued flavor of smoked sausage kabobs we all love so much.
These deconstructed Andouille Chicken Sausage Veggie Kabobs are a quick and easy well-balanced meal, full of delicious, zesty flavor. Enjoy!💫
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Andouille Chicken Sausage Veggie Kabobs (Deconstructed)
Deconstructed Andouille Chicken Sausage Veggie Kabobs! With cherry tomatoes, peppers, onions, baby potatoes, smoked paprika, fresh thyme.
- 1 pound baby Dutch potatoes (use the smallest size potatoes, or if larger than 1 inch cut in half)
- 1 large red onion, chopped into 1-inch sections
- 3 peppers (any combination of red, yellow, or orange), cut into 1-2 inch pieces
- 3 tablespoons olive oil
- 1 tablespoon fresh thyme
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 ounces cherry tomatoes
- 18 ounces al fresco all natural fully cooked Smoked Andouille Chicken Sausages, (6 sausages)
- Preheat oven to 425F.
- In a large bowl, thoroughly toss the potatoes, chopped onion, and sliced peppers with olive oil, thyme, onion powder, garlic powder, smoked paprika, salt, and pepper.
- Pour the veggies onto a large parchment-lined baking sheet, and roast in the oven for 20 minutes on 425.
- Without removing the pan from the oven, add the Andouille chicken sausage and cherry tomatoes to the pan. Cook for 8-10 more minutes.
- Season with more salt and pepper to taste and serve immediately.
Serving Size10 ounces
Amount Per Serving Calories 405Total Fat 33gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 19gCholesterol 63mgSodium 1151mgCarbohydrates 25gFiber 3gSugar 5gProtein 16g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
Looking for more easy weeknight dinners?
Greek Chicken Sheet Pan Dinner