Ingredients
Scale
- 1 lb large raw shrimp, peeled and deveined (tails on or off)
- 12 oz Andouille sausage, sliced into thick coins
- 1 lb petite potatoes (red or gold)
- 2 ears of corn, cut into 1.5-inch rounds
- 1–2 tbsp Tony Chachere’s Bold Creole Seasoning
- 8–10 metal or soaked wooden skewers
- 1/2 cup unsalted butter, melted
- 2 tbsp Tony’s Supreme Crab Boil
- 4 cloves garlic, minced
- Juice of 1/2 lemon (optional)
Instructions
- Fill a large pot with water, add salt, and bring to a boil. Cook petite potatoes for 12–15 minutes, then add the corn for the last 5 minutes. Drain and let cool.
- Soak wooden skewers if using. Thread shrimp, sausage, potatoes, and corn onto skewers.
- Brush skewers with oil and sprinkle with seasoning.
- Melt butter in a saucepan, stir in crab boil seasoning, garlic, and lemon juice. Simmer for 2–3 minutes.
- Preheat grill to medium-high heat.
- Grill skewers, turning occasionally and basting with garlic butter, until cooked through.
Notes
- Use fresh raw shrimp for best flavor and texture.
- Soaking wooden skewers prevents burning.
- Adjust seasoning levels to taste.
- Serve with extra garlic butter for dipping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 150 mg