Andouille Chicken Sausage Kebabs
Andouille Chicken Sausage Kebabs
You’ll love Gilbert’s Andouille Chicken Sausage in most recipes, but it really shines in cajun-inspired ideas like these grilled kebabs.
Recipe by Kelly Pfeiffer
Ingredients
- 3 Gilbert's chicken sausages, cut into 1" pieces
- 1 pound deveined, peeled, uncooked shrimp
- 1 tbsp olive oil
- 1 tbsp Old Bay seasoning
- 1 yellow bell pepper, cut into 2" squares
- 8 oz small medley potatoes, par-boiled*
- 1/2 a red onion, cut into 2" squares
- 1 ear of corn, cut into 1" rounds
- 2 tbsp olive oil
- ground black pepper
- cocktail sauce, for serving
- fresh parsley, for serving
Instructions
- Par-boil the potatoes by boiling them in hot water for about 10 minutes.
- Marinate your shrimp in a bit of olive oil and the Old bay seasoning.
- Assemble your skewers: chicken sausage, bell pepper, potato, shrimp, red onion, corn...and repeat.
- Brush with olive oil and sprinkle coarse black pepper on top.
- Grill on high for 10 - 12 minutes, rotating the skewers partway through. Serve with cocktail sauce for dipping and fresh parsley.
- Watch the video: https://youtu.be/AC8fn9DTl0M