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Spicy Cajun Shrimp and Sausage Skewers

These Spicy Cajun Shrimp and Sausage Skewers check all the boxes for a backyard BBQ—our Hot Louisiana Smoked Sausage, Cajun-spiced shrimp, a View More expand_more

These Spicy Cajun Shrimp and Sausage Skewers check all the boxes for a backyard BBQ—our Hot Louisiana Smoked Sausage, Cajun-spiced shrimp, and colorful veggies tossed on the grill and served with your favorite sauce. It’s like enjoying jambalaya on a stick!

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Spicy Cajun Shrimp and Sausage Skewers
alarm
Total Time:
1 hr 0 mins
school
Skill Level:
Beginner
restaurant_menu
Servings:
8 Servings

Ingredients


Product ImageHot Louisiana Smoked Sausage 28oz.
28 Ounces
Farmer John Hot Louisiana Smoked Sausage, Cut Into ¼-inch Pieces
28 Ounces
2 Pounds
Tail-On Shrimp, Peeled & Deveined
2 Pounds
1/2 Cup
Sherry Vinegar
1/2 Cup
2 Tablespoons
Fresh Parsley, Minced
2 Tablespoons
3 Cloves
Garlic, Minced or Smashed
3 Cloves
1 Tablespoon
Lemon Juice
1 Tablespoon
1 Tablespoon
Paprika
1 Tablespoon
1 Teaspoon
Cayenne Pepper
1 Teaspoon
1 Teaspoon
Ground Cumin
1 Teaspoon
1 Teaspoon
Ground Coriander
1 Teaspoon
1/4 Teaspoon
Freshly Ground Black Pepper
1/4 Teaspoon
Salt, to Taste
2/3 Cup
Olive Oil
2/3 Cup
2
Sweet Bell Pepper, Seeded & Cut Into 1-Inch Pieces
2
1
Large Onion, Peeled & Cut Into 1-Inch Pieces
1

Directions


  1. Whisk together the vinegar, parsley, garlic, lemon, paprika, cayenne, cumin, coriander, black pepper, and oil. Toss in the shrimp. Cover, refrigerate and marinate the shrimp for 30 minutes or more

  2. Heat the grill to medium-high heat. Thread alternating pieces of shrimp, sausage, peppers, and onion onto 8 6-inch skewers. Pro Tip: It's easiest if you skewer the shrimp through the head and tail forming a "c" so they don't fall through the grill

  3. Grill, turning once, until shrimp are pink and cooked through, about 6 minutes

  4. Serve immediately with any sauce you desire. Pro Tip: Soak wooden skewers for 20 minutes before using them on the grill to keep them from getting burnt. Optional sides: rice and beans

Ingredients


28 Ounces
Farmer John Hot Louisiana Smoked Sausage, Cut Into ¼-inch Pieces
28 Ounces
2 Pounds
Tail-On Shrimp, Peeled & Deveined
2 Pounds
1/2 Cup
Sherry Vinegar
1/2 Cup
2 Tablespoons
Fresh Parsley, Minced
2 Tablespoons
3 Cloves
Garlic, Minced or Smashed
3 Cloves
1 Tablespoon
Lemon Juice
1 Tablespoon
1 Tablespoon
Paprika
1 Tablespoon
1 Teaspoon
Cayenne Pepper
1 Teaspoon
1 Teaspoon
Ground Cumin
1 Teaspoon
1 Teaspoon
Ground Coriander
1 Teaspoon
1/4 Teaspoon
Freshly Ground Black Pepper
1/4 Teaspoon
Salt, to Taste
2/3 Cup
Olive Oil
2/3 Cup
2
Sweet Bell Pepper, Seeded & Cut Into 1-Inch Pieces
2
1
Large Onion, Peeled & Cut Into 1-Inch Pieces
1

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