Seafood BBQ Skewers (Print Version)
Grilled shrimp, sausage, corn, and potatoes brushed with spicy crab boil butter for bold Southern BBQ vibes.
# Ingredients:
→ Skewer Ingredients
01 -
1 pound of raw shrimp, deveined and shells removed
02 -
12 ounces Andouille sausage, cut into slices
03 -
1 pound red or yellow baby potatoes
04 -
2 small cobs of corn, sliced into rounds about 1.5 inches thick
05 -
1 or 2 tablespoons of Tony Chachere’s Bold Creole Seasoning
06 -
8 to 10 skewers, either metal or pre-soaked wood
→ Garlic Butter for Basting
07 -
A half cup (or 1 stick) of melted unsalted butter
08 -
2 tablespoons Tony’s Supreme Crab Boil mix
09 -
4 cloves of garlic, chopped finely
10 -
Juice from half a lemon (optional)
# Steps:
01 -
Fill a big pot with salted water and bring it to a boil. Toss in the potatoes and cook for 12–15 minutes till soft when poked with a fork but not mushy. Add corn pieces in the last 5 minutes. Drain it all and let it cool down.
02 -
Layer shrimp, sausage slices, potatoes, and corn on the skewers in a pattern. Use oil to coat them lightly. Sprinkle generously with Tony’s Bold Creole Seasoning.
03 -
On low heat, melt the butter in a pan. Mix in the crab boil seasoning, minced garlic, and lemon juice. Keep it from getting cold.
04 -
Heat up your grill to medium-high (about 400–450°F). Place skewers right on the grate and cook each side for 2–3 minutes. Shrimp should look cooked, and the edges should get a slight char.
05 -
As everything finishes cooking, brush some crab butter over the skewers during the last minute. Take them off the flame and drizzle more of that flavorful butter before digging in.
# Notes and Tips:
01 -
Try to keep slices of sausage and shrimp similar in size for better cooking.
02 -
If you're using wooden skewers, soak them for 30 minutes before grilling so they don't burn.