Cajun Shrimp and Sausage Skewers Recipe

grillmag July 13, 2016 0
Cajun Shrimp and Sausage Skewers Recipe


  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 tablespoon chopped fresh chives


  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha, or more, to taste*
  • 1 tablespoon sweetened condensed milk


  1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
  2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
  3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
  4. Heat a grill pan over medium high heat. Add shrimp in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
  5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

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