CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS

Chef’s Note

“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

SERVES:

10

YIELD:

30 Skewers

UNITS:

US

IngredientsNutrition

  • 1 1⁄2 lbslarge shrimp, peeled and deveined
  • 2 tablespoonsolive oil
  • 1 tablespoonsmoked paprika
  • 1 teaspooncayenne pepper
  • 1 teaspoongarlic powder
  • 1⁄2 teaspoononion powder
  • 1⁄2 teaspoondried oregano
  • 1⁄2 teaspoondried thyme
  • 1 teaspoonkosher salt, to taste
  • 12 7⁄8 ounces smoked andouille sausages
  • 1 ouncefresh chives
  • 1 teaspoonred pepper flakes
  • 1 teaspooncoarse black pepper

    • 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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