Warm up the grill and your taste buds because this new recipe is going to light a fire under your next cookout! Some are lucky enough to spend a summer along the Gulf Coast soaking up the sun, and waves, and the dynamic culture that defines the region. Some of us have to phone in a good ‘ole Cajun cookout from our backyards. Whether you’re summering in the South or in the North, these Bayou Kabobs need to be on the menu.
The big flavor on these simple-to-assemble kabobs are the Andouille sausages from Applegate. Known as the makers of the “cleaner weiner,” this company is committed to organic, hormone-free, humanely-raised animals to craft quality meats you can feel good about eating and serving.
These Andouille sausages are made with only a few ingredients – all of which you’ll recognize, all of which are organic. Because Applegate uses turkey and chicken, the meat is leaner, meaning less fat and calories. But they don’t skimp on flavor. The package says spicy and they mean it. It’s not overwhelming, might not make you sweat, but it’s got a tasty bite.
We filled each kabob skewer with layers of Andouille sausage, plump shrimp, crisp bell peppers, and sweet yellow onions. This recipe is just four ingredients – it doesn’t get much simpler than that! You can prep these in the morning for an evening shindig, or pop them together last minute for an impromptu get together.
To really pull the whole Cajun shrimp boil feel together with this meal, grill plenty of corn on the cob. Or, boil the corn with red skin potatoes and a little shrimp boil seasoning.
When the grill’s hot and you can’t stand waiting any longer, thread all of the ingredients on to your kabob skewers. We recommend a metal skewer over wood because they’re sturdier. Any in pattern you like, alternate adding the sausages, shrimp, bell peppers, and onions. Lightly mist each fully built skewer with cooking spray to prevent sticking on the grill.
That’s it! Big flavor. Few ingredients – and clean ones at that. Serve each skewer with corn and potatoes and you’ve got a summer dinner that would make the Gulf Coasters proud.
Serves 4 – 169 calories per skewer
4 Applegate Andouille Sausages, chopped in 3-4 bite-sized pieces
12 large shrimp (21-30 weight), peeled, deveined and cleaned
2 bell peppers
1 yellow onion
1 tsp. cajun seasoning
1. Prepare the sausages and shrimp. Then, sprinkle the shrimp with Cajun seasoning.
2. Slice the onions and peppers into roughly one-inch pieces.
3. Layer the shrimp, sausages, and vegetables on metal skewers, then mist with cooking spray.
4. Grill on medium heat, turning once, for about 10 minutes until the shrimp is bright pink and cooked through.
5. Serve with boiled red skin potatoes and corn on the cob.
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Recipe by Brandi Koskie; Photos by Kacy Meinecke. Applegate provided product for this recipe at our request.