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When Southern heat rolls in my crew can’t get enough of these backyard grilled skewers loaded with juicy shrimp, smoky sausage, buttery potatoes, and charred corn—all dripping in a zingy, garlicky crab butter. They’re perfect for those easygoing weeknight hangouts or kicking off a summer bash.
This idea popped in my head after hanging with new pals on the Mississippi coast—everybody around a beach boil, cracking into shrimp and corn. Turning it into skewers made serving a breeze and my kids have a blast threading their own bits on the sticks.
Tasty Ingredients
- Lemon juice: use fresh if you can—it brightens up the buttery sauce and cuts through all the richness
- Garlic: for big bold flavor, just mince it up fresh for the best results
- Tonys Supreme Crab Boil seasoning: brings that unmistakable Gulf Coast seafood flavor right to your backyard
- Unsalted butter: gives that sauce a rich, creamy base—always go real butter for the best taste
- Metal or soaked wooden skewers: tough enough to keep it all together until it’s time to eat
- Tony Chacheres Bold Creole Seasoning: the key to those zesty cajun vibes
- Fresh corn on the cob: yellow or bicolor for sweet, juicy bites with a satisfying crunch
- Petite potatoes: tiny red or gold ones work well—they grill through fast and their insides stay creamy
- Andouille sausage: smoky and a little spicy—use a good quality link and slice it thick
- Large raw shrimp: grab fresh, plump shrimp that don’t smell fishy for the juiciest results
Mouthwatering Steps
- Baste and Enjoy:
- Just before pulling them off, gloss your skewers with the buttery garlic crab blend. Once they’re off, drench them with a little more and dig in while it’s all still steamy and fragrant.
- Grill Your Skewers:
- Grill’s hot? Set the skewers straight over the flames. Go about three minutes on each side. Rotate until shrimp look cooked through and you see a little char for flavor and juiciness.
- Whip Up Garlic Butter:
- Drop your butter in a pan over low heat, keep it nice and smooth, then toss in some minced garlic, crab seasoning, and lemon juice. Whisk and keep it warm so you can brush it on later.
- Thread Your Skewers:
- Poke shrimp, then sausage, then a potato, then corn, and repeat. Brush the works with oil and sprinkle creole seasoning all over so there’s spice in every mouthful.
- Boil Potatoes and Corn First:
- Throw potatoes in salty boiling water for about twelve to fifteen minutes so they’re soft but not mushy. Drop corn in the last five minutes, drain everything, and let it cool so it doesn’t break when you start threading.
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For me, the sausage always steals the show—each slice soaks up every drop of spicy butter. Best memory? The year we made twenty sticks for July Fourth and not a morsel was left in the end.
How to Keep It Fresh
Pop extras into a tight container and chill for up to two days. Warm them back up fast on the grill or in a hot oven for best texture. Freezing’s a no-go—shrimp and potatoes won’t hold up well once thawed.
Swap Options
If andouille’s missing from the store, smoked kielbasa or chorizo will add smoky vibes. Change out potatoes for thick-cut sweet potato, or toss in scallops or crawfish if you’re craving a change.
Serving Ideas
Serve skewers on a bed of greens or over rice to soak up that buttery goodness. Southern style? Pile on coleslaw, pass around sweet tea, and finish each bite with a squeeze of fresh lemon.
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Tradition and Vibe
All those backyard boils started on the Gulf, where baskets of shrimp, sausage, and corn simmered away then got dumped out for everyone to dig in. Skewers pack that same punch—just portable and perfect for cookouts or tailgates anywhere.
Recipe FAQs
- → Which shrimp size works best on skewers?
Go for large, raw shrimp (peeled and deveined). They're ideal for grilling and won’t overcook easily. Try 16/20 count shrimp for generous portions.
- → How do I keep potatoes secured on skewers?
Gently boil small potatoes until just tender, then cool them down. Skewer carefully so they stay intact without falling apart.
- → Can other sausages replace Andouille?
Sure! Andouille gives heat and smokiness, but you can swap it with kielbasa or any firm, flavorful sausage you like.
- → Is this dish spicy?
The heat level depends on what you use. Adjust the crab boil spices and Creole seasoning to your liking for a mild or fiery kick.
- → What's the best way to serve these?
Drizzle extra crab boil butter over the skewers before serving. They taste amazing with a crunchy coleslaw or crisp side salad.
- → Can it be cooked indoors?
Yep, you can grill them on a stovetop grill pan or broil in the oven. Brush on the butter as they finish cooking for that smoky flavor.