Cajun Shrimp And Andouille Sausage Skewers Kobe Roux Recipes

CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | KOBE ROUX

Steps:

• 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.

CREOLE SHRIMP & ANDOUILLE SKEWERS

Steps:

• In a small bowl, combine creole seasoning, butter, lemon juice and lemon zest; stir well. Add shrimp to the mixture and gently toss to coat; set aside.
• Skew a piece of onion followed by a piece of pepper and then a slice of Andouille sausage, whole cherry tomato and finally a shrimp, pierced twice. Repeat the same order and finishing it with a piece of red onion. Make 4 skewers.
• Brush the skewers with the remaining creole seasoning mixture trying to cover all.
• Oil the BBQ grates. Place the skewers on the bbq and grill at 450-500ºF for 5 minutes per side, turning once. Serve immediately.