Jambalaya Sausage Kabobs

Kielbasa is a great choice for a weekday meal on the grill. Already cooked, it just needs a turn over the coals to develop a tasty brown crust.

PREP: 25 minutes GRILL: 10 to 12 minutes

MAKES: 4 main-dish servings

8 (12-inch) wooden skewers or 4 long metal skewers

2 small zucchini (about 6 ounces each), cut diagonally into -inch-thick slices

1 red pepper, stem and seeds removed, cut into 1 -inch pieces

½ small Vidalia onion, cut into 4 wedges, each wedge held together with toothpick

1 tablespoon plus 1 teaspoon olive oil

2 teaspoons Cajun seasoning

1 package (16 ounces) light kielbasa or other fully cooked smoked sausage, cut diagonally into 1-inch chunks

1 large stalk celery, chopped

1 package (8.8 ounces) white rice, fully cooked

1 ripe medium tomato (6 to 8 ounces), chopped

2 tablespoons water

1. Prepare outdoor grill for covered direct grilling over medium heat. Meanwhile, if using wooden skewers, soak in water 20 minutes.

2. In large bowl, toss zucchini, red 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 until kielbasa browns and vegetables are tender-crisp, 10 to 12 minutes, 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, until celery softens, about 5 minutes, stirring occasionally. Stir in rice, tomato, and water. Cover and cook until rice is hot, about 3 minutes. Serve rice with kabobs.

EACH SERVING WITHOUT RICE: About 320 calories, 18g protein, 9g carbohydrate, 26g total fat (8g saturated), 76mg cholesterol, 1,160mg sodium

EACH SERVING RICE: About 85 calories, 2g protein, 17g carbohydrate, 1g total fat (0g saturated), 0mg cholesterol, 150mg sodium