Jambalaya Shrimp Stick


Simple and delicious cooking on the bbq with these prawn and pineapple skewers made creole style


  • 1kg (24)  Green Prawns
  • 2 tbs olive oil
  • 1 Tin chunky pineapple pieces
  •  1 lime
  • 12 timber skewers
  • 1/2 cup Jambalaya Creole sauce
  • Salt and pepper to season
  • Chilli flakes for spice & garnish


  1. Peel prawns leaving the tail on
  2. Put prawns in a ziplock bag with 1/4 cup Jambalaya sauce and gently coat prawns.  Leave in fridge for ½ hour
  3. Pre-heat bbq plate & soak skewers in water for 30mins
  4. Put prawns and pineapple pieces into separate bowls
  5. Start sliding prawns and pineapple pieces onto skewer – approx. 3 prawns and 3 pieces pineapple per skewer
  6. Place loaded skewers onto med-hot bbq plate
  7. Pour remaining Jamalaya sauce over skewers once half-way through cooking
  8. Squeeze a little cut lime over the top of prawn skewers before serving