Make these Creole-flavored kabobs by grilling pieces of turkey tenderloin, smoked sausage and okra on skewers and sprinkling with Creole seasoning.
Soak wooden skewers in water 30 minutes.
Preheat grill to 350° to 400° (medium-high). Thread turkey, smoked sausage, okra, and bell pepper alternately onto skewers, leaving 1/4 inch between pieces; sprinkle with Creole seasoning.
Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 18 minutes or until done, turning every 6 minutes.
Creole Chicken-and-Sausage Kabobs: Substitute 1 1/2 lb. skinned and boned chicken breasts for turkey. Proceed with recipe as directed.
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