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As soon as it's hot down South, my crew can't wait for these seafood skewers on the grill. They're stuffed with plump shrimp, smoky sausage, crispy potatoes, and grilled corn all slathered in buttery, spicy crab boil sauce and garlic. They totally turn any evening cookout or summer hang into a good time.
This idea popped into my head after hanging out at the Mississippi Gulf Coast. Met some fun folks and shared a giant seafood boil right on the beach. Making it on sticks just makes everything simpler and the kids have a blast putting together their own.
Tasty Ingredients
- Raw jumbo shrimp: grab the freshest ones you can, you don't want any weird smell, that way they’ll be super juicy
- Andouille sausage: this is where the spicy vibes come in, slice up a good-quality link
- Small potatoes: pick red or gold for soft insides and crispy grill outsides, keep 'em small so they cook up nicely
- Corn still on the cob: sweet crunch in every bite—yellow or bicolor is best
- Creole seasoning (Tony Chacheres): adds a big punch of zesty Louisiana heat
- Sturdy skewers, metal or soaked wood: need them strong to hold up all the fixings
- Unsalted butter: kickoff for our garlic crab boil sauce, real butter brings bold flavor
- Crab Boil spice blend (Tony’s Supreme): for that proper Southern seafood kick
- Fresh garlic cloves: the more, the bolder—chop it up for best flavor
- Juice from lemons: cuts richness and brightens up the sauce, always better fresh squeezed
Simple Step-by-Step Directions
- Baste and Serve:
- Right before you take them off the grill, brush on a good dose of the hot crab boil garlic butter to soak in the flavor. As soon as they’re off, hit them with more butter and bring them to the table right away while everything’s piping hot.
- Grill the Skewers:
- Fire up your grill on medium-high. Lay your loaded sticks over the flame when it's hot, flipping every two to three minutes till the shrimp are just pink, the edges are charred a bit, and everything's sizzling. That’s when you know they’re juicy and perfect.
- Make Garlic Crab Butter:
- On the stove, gently warm a stick of butter over low (don’t let it bubble or split). Whisk in chopped garlic, crab boil spices, and a splash of fresh lemon juice. Keep it warm for easy brushing later.
- Thread the Skewers:
- Start building by poking potatoes, corn, sausage, and shrimp onto your sticks—mix up the order to let everything grill evenly. Brush a little oil and coat the whole skewer in Creole seasoning for a bold hit with every bite.
- Blanch Corn and Potatoes:
- Drop potatoes into boiling salted water and simmer about 12–15 minutes until just soft but not falling apart. Toss in your corn for the last five minutes. Drain both and let them cool so they’re easy to stick onto the skewers.
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I’m telling you, nothing soaks up that spicy butter like a slice of Andouille sausage. I’ll never forget making a mountain of skewers on the Fourth of July for a crowd—those things disappeared fast.
Keeping Leftovers Fresh
Put any extras in a sealed container and stash them in the fridge for up to 48 hours. Heat up again quick on the grill or toss in a hot oven for best texture. They won’t freeze well—the shrimp and potatoes get mushy.
Swap These in Anytime
Can’t find Andouille? Use chorizo or smoked kielbasa for a twist. Feeling different? Try thick slices of sweet potato. Switch up the shrimp for fresh scallops or crawfish for something totally new.
Ways to Serve It Up
Stack your skewers on a heap of greens or fluffy rice so all that tasty butter runs down for extra flavor. Go Southern—serve with cold sweet tea, lemon wedges, and a scoop of tangy slaw to balance out the spice.
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Deep South Food Traditions
This coastal classic kicked off along the Gulf where piles of shrimp, potatoes, sausage, and corn all cook together in spicy broth and then get dumped on paper for everyone to dig in. Using skewers brings the same tasty fun but in a way you can take it anywhere—even a backyard or tailgate.
Recipe FAQs
- → What's the best shrimp to use for grilling?
Go for large, raw shrimp that are peeled and deveined. A 16/20 count size works great because they stay juicy and cook evenly on the grill.
- → How do I keep my potatoes from breaking on the skewers?
Boil small potatoes just until they're barely tender, let them cool, and carefully slide them onto the skewer. Don’t overcook or they’ll fall apart.
- → Can I try a different type of sausage?
Sure! Andouille gives a nice spicy kick, but you can swap it for kielbasa or any other smoked sausage if you prefer a milder flavor.
- → Will these skewers turn out spicy?
The heat level is up to you! You can adjust the amount of Creole spices or crab boil seasoning to make it mild or extra fiery.
- → What’s the best way to serve these skewers?
Give them an extra brush of the crab boil butter and serve right off the grill. Pair with your favorite summer salads or fixings for a perfect BBQ plate.
- → Can I make these without a grill?
Absolutely! Use a grill pan or your oven’s broiler to get a nice char. Just don’t forget to baste them with butter near the end for flavor.