Cajun Shrimp And Sausage Skewers
This Cajun-inspired skewer recipe brings together a flavorful blend of spices with shrimp, sausages, and a variety of vegetables, all grilled to perfection. The combination of zesty Cajun seasoning with tender shrimp and smoky sausages creates a delightful dish that is perfect for a gathering or a summertime meal. Get ready to savor the bold and delicious flavors of this dish straight from the grill!
— Constant Cookbook
Ingredients
- 3 Tbs. granulated garlic
- 3 Tbs. granulated onion
- 3 Tbs. sweet paprika
- 1 Tbs. smoked paprika
- 1 Tbs. cayenne pepper
- 4 tsp. dried oregano
- 4 tsp. dried thyme
- 3 Tbs. kosher salt
- 3 Tbs. freshly ground black pepper
- 6 small red-skinned potatoes, halved
- 2 ears of corn, husks and silks removed, corn cut into rings 1 inch thick
- 24 large shrimp in the shell, about 1 lb. total
- 1 lb. andouille sausages, thickly sliced crosswise
Instructions
- To make the Cajun seasoning, in a small container with a tight-fitting lid, stir together the garlic, onion, sweet paprika, smoked paprika, cayenne, oregano, thyme, salt and black pepper. Cover and shake vigorously to mix. Use immediately, or store in a cool, dark place for up to 1 month. You will need 2 Tbs. of the seasoning for this recipe.
- If using wooden skewers, soak 6 to 12 skewers in water for at least 30 minutes.
- Bring a large saucepan three-fourths full of water to a boil over high heat. Add the potatoes and corn and cook for 5 minutes. Drain and immerse in ice water to stop the cooking.
- Using kitchen shears, snip open the shell along the length of the back of each shrimp. Then, using the tip of a small knife, cut a shallow groove along the length of the vein and lift it out. Thread the shrimp, sausages and vegetables onto the skewers, dividing them evenly. Place the skewers on a tray or platter and sprinkle them evenly with the Cajun seasoning. Let stand while you prepare the fire.
- Prepare a medium fire in a grill. Brush and oil the grill grate.
- Place the skewers on the grill directly over the heat. Cook, turning once with tongs, until the shrimp turn creamy white and the potatoes are tender, 3 to 5 minutes per side.
- Slide the shrimp, sausages and vegetables off the skewers onto a platter and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Grill Master</i>, by Fred Thompson (Weldon Owen, 2011).
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