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Grilled Andouille & Spicy Shrimp Kabobs

D'Artagnan | Yield: 4 | Cook Time: 10 minutes
Each juicy shrimp hugs a chunk of Cajun sausage in this quick kabob recipe. We brush the kabobs with a spicy, seasoned oil for an extra punch of flavor.
Grilled Andouille & Spicy Shrimp Kabobs Recipe | D'Artagnan

Ingredients

  • 1 pound large shrimp, deveined and shelled (tail on)
  • 1 pack Andouille sausage, cut into 1 inch slices
  • 2 tablespoons neutral oil, like grapeseed
  • 1 tablespoon fresh thyme leaves
  • 2 cloves garlic, finely chopped
  • 1 teaspoon coarse cracked black pepper
  • ½ teaspoon dried chili flakes
  • ½ teaspoon smoked paprika

Preparation

  1. Soak bamboo skewers in water for 30 minutes before starting. Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over.
  2. While grill is heating, wrap shrimp around Andouille slices and thread onto bamboo skewers. In a small bowl, stir together oil, thyme, garlic, pepper, chili flakes, and paprika. Brush seasoning mixture onto skewers.
  3. Place skewers on the grill and cook until sausage is slightly charred and shrimp are cooked through, about 4 minutes on each side. Continue to brush with seasoned oil while cooking.
  4. Serve with your favorite grilling side dishes, or over soft polenta.

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