Cajun Shrimp and Andouille Skewers

Cajun Shrimp and Andouille Skewers are super easy to throw together and loaded with flavor. Jumbo shrimp and andouille sausage are tossed with olive oil, lemon juice and homemade cajun seasoning blend, threaded onto skewers and grilled!

Course Mains & Entrees

Cuisine American

Keyword andouille, grilling, kebabs, sausage, seafood, shrimp, skewers

Prep Time 20

Cook Time 6

Total Time 26

Servings servings

Calories 581

Author Laurie McNamara

Ingredients

2 pounds shrimp [16/20] peeled and deveined, tail on or off
12 ounces chicken andouille sausage sliced into 40 slices
1½ tablespoons [cajun seasoning ]
1/2 teaspoon kosher salt more or less to taste
black pepper freshly ground, to taste
1 tablespoon olive oil extra light
1/2 large lemon juiced

US Customary - Metric

Instructions

In a large bowl add shrimp, sliced andouille, cajun seasoning, a generous pinch of kosher salt and freshly ground black pepper, olive oil and lemon juice.
Toss to combine.
Immediately thread the shrimp and sausage onto skewers by wrapping a shrimp around a slice of sausage before skewering. Repeat, 4 per skewer.
Brush grill grates with olive oil before preheating to 400℉ (or 200℃).
Once preheated, place the skewers onto the hot grates. Close the lid and grill for 3 minutes. Turn and repeat, grilling for 3 more minutes or until fully cooked.
Serve with a sprinkle of finely minced fresh parsley and hot sauce for extra heat.

Nutrition