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.

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