CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | Kobe Roux

Submitted by Jeff Cheffro White

"These skewers from Kobe Roux are made with juicy andouille sausage and fresh gulf shrimp, our homemade cajun seasoning and Sriracha Cream Sauce."

 

• Ready In: 55mins
• Ingredients: 13
• Yields: 30 Skewers
• Serves: 10

ingredients

• 1 1⁄2 lbs large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1⁄2 teaspoon onion powder
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon dried thyme
• 1 teaspoon kosher salt, to taste
• 12 7⁄8 ounces smoked andouille sausages
• 1 ounce fresh chives
• 1 teaspoon red pepper flakes
• 1 teaspoon coarse black pepper

directions

1. FOR THE KOBE ROUX CREAM SAUCE.
2. 1/4 cup mayonnaise.
3. 1 tablespoon Lime Juice.
4. 1 tablespoon brown sugar.
5. 1 tablespoon Sriracha, or more, to taste*.
6. 1 tsp cajun seasoning.

7. DIRECTIONS:

8. 1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
9. 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.
10. 3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
11. 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.
12. 5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.