These Cajun-style skewers are built for high-heat grilling and big, punchy flavor. You get juicy shrimp, smoky sausage, and a finishing hit of rich Cajun garlic butter that melts into everything the second it comes off the grill. It’s fast, simple, and packed with bold backyard BBQ energy.
Ingredients
Skewers:
- 1 lb shrimp, peeled and deveined
- 1–2 smoked sausages (such as andouille), cut into thick rounds
- 2–3 tbsp olive oil
- 3 cloves garlic, minced
- ½ tbsp fresh parsley, chopped
- 1 tbsp Cajun seasoning
- Skewers (metal or soaked wooden)
Cajun Butter:
- 1 stick (½ cup) butter
- 3 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 2 tbsp Cajun seasoning
Instructions
1. Marinate the shrimp
In a bowl, combine shrimp with olive oil, minced garlic, parsley, and Cajun seasoning. Toss until evenly coated. Cover and let marinate for about 30 minutes.
2. Prep the skewers
Cut sausage into thick rounds if needed. Thread shrimp and sausage onto skewers, alternating pieces for even cooking and balanced bites.
3. Prepare the grill
Light charcoal and bring to a very hot direct-heat setup. This recipe is designed for fast searing—high heat is key.
(Using fire baskets works well if available; aim for about half a chimney of fully lit coals.)
4. Make the Cajun butter
In a small pan over low heat (or in a foil tray near the grill), melt butter. Stir in garlic, parsley, and Cajun seasoning until fully combined. Keep warm.
5. Grill the skewers
Place skewers over direct heat. Cook for about 90 seconds per side, rotating to get even char on all sides.
Shrimp should turn opaque and slightly firm; sausage should be hot, browned, and lightly crisped at the edges.
6. Finish with Cajun butter
Remove skewers from the grill. Immediately spoon or drizzle Cajun butter over the hot skewers so it melts into everything.
Serve
Serve immediately while hot. The skewers should be smoky, lightly charred, and coated in rich Cajun garlic butter.