CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | Kobe Roux

READY IN: 55mins
SERVES: 10
YIELD: 30 Skewers
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE KOBE ROUX CREAM SAUCE.
  • 1/4 cup mayonnaise.
  • 1 tablespoon Lime Juice.
  • 1 tablespoon brown sugar.
  • 1 tablespoon Sriracha, or more, to taste*.
  • 1 tsp cajun seasoning.
  • DIRECTIONS:
  • 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, crushed red pepper, 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 or charcoal grill over medium high heat. Add skewers 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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