Ingredients
1/2 lb smoked kielbasa
1/2 lb raw shrimp tail on
2 bell peppers
1 medium onion
2 cloves garlic minced
6 Fresh jalapeno peppers
1 jar sweet and sour sauce
1/4 cup hot pepper sauce
Creole seasoning to taste
Preparation
Cut the sausage and vegetables in to bite size chunks. In a small mixing bowl combine sauces, garlic, and creole seasoning. Make a double thickness bag of good quality aluminum foil. Add all above ingredients and seal bag tightly. Slow Grill for approximately 45 minutes turning every 15 minutes or so.
