Ingredients

Equipment Needed

• •Grill or grill pan
• •16 wooden or metal skewers
• •Small saucepan for garlic butter
• •Pastry brush or silicone basting brush

Instructions

1. 1

   Soak the skewers

   If using wooden skewers, submerge them in water for at least 30 minutes before grilling. This prevents them from catching fire over high heat. Metal skewers skip this step entirely and conduct heat into the center of your ingredients, which helps everything cook evenly.

   Flat metal skewers are worth the investment. Food doesn't spin when you try to flip them, and they last forever.
2. 2

   Make the spice blend

   Combine the paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper, and salt in a small bowl. Whisk until uniform. Taste a tiny bit on your fingertip. It should have warmth, complexity, and make your mouth water. Adjust the cayenne up or down based on your crowd. This is your foundation.

   Double or triple this spice blend and keep it in a jar. You'll reach for it on everything from eggs to grilled chicken.
3. 3

   Season the shrimp

   Pat the shrimp completely dry with paper towels. Wet shrimp steam instead of sear. Place them in a large bowl, drizzle with 2 tablespoons of the olive oil, and sprinkle generously with about half of your spice blend. Toss with your hands until every shrimp wears a coat of that beautiful red-orange seasoning. Let them sit while you prep the sausage.

4. 4

   Season the andouille

   Place the andouille chunks in a separate bowl with the remaining tablespoon of olive oil. Add the remaining spice blend and toss to coat. The sausage already carries flavor from its own seasoning, but this extra layer of spice ties everything together on the skewer. Trust your palate.

5. 5

   Thread the skewers

   Thread the shrimp and andouille alternately onto skewers: one chunk of sausage, then curl a shrimp around it so the skewer passes through both the head and tail ends, then another chunk of sausage. Aim for 3 shrimp and 3 pieces of andouille per skewer. Pack them snugly so the sausage fat can do its work.

   Curling the shrimp into a C-shape keeps them from spinning and ensures even cooking on both sides.
6. 6

   Prepare the garlic butter

   Melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook just until fragrant, about 30 seconds. You want the garlic softened but not browned. Remove from heat and stir in the lemon juice and half the parsley. Keep warm for basting and serving.

7. 7

   Heat the grill

   Preheat your grill to high heat, around 450 to 500 degrees. Clean the grates thoroughly and oil them well. You want those grates screaming hot so the skewers sizzle the moment they touch down. If you're using a grill pan indoors, get it smoking hot over high heat.

   A charcoal grill adds smoke flavor that gas cannot match. If you have the choice and the time, charcoal wins every time.
8. 8

   Grill the skewers

   Lay the skewers directly over the heat. Do not move them for 2 to 3 minutes. You'll hear aggressive sizzling and see char marks developing. Flip once. The andouille should have caramelized spots and the shrimp should be pink with beautiful blackened edges. Total cooking time is 5 to 6 minutes. Shrimp are done when they form a loose C-shape and feel firm but not rubbery.

9. 9

   Finish and serve

   Transfer skewers to a platter and brush immediately with the warm garlic butter. The hot ingredients will drink in that butter. Sprinkle with remaining fresh parsley and serve with lemon wedges for squeezing. These are best eaten within minutes of coming off the grill, so call your people to the table before you start cooking.

Chef Tips

• •Gulf shrimp are worth seeking out. The flavor is sweeter and the texture firmer than imported varieties. Ask your fishmonger where they came from. If you can't get Gulf, wild-caught domestic is your next best choice.
• •Andouille varies wildly by brand. Look for sausage made in Louisiana if possible. It should be smoky, garlicky, and have a coarse grind. At Lagniappe, we used to get ours from a small producer in LaPlace.
• •The spice level here is moderate. If your crowd likes heat, double the cayenne. If you're feeding folks who are spice-shy, cut it in half and put hot sauce on the table. Good Cajun cooking meets people where they are.
• •Leftover skewers (if such a thing exists) can be sliced and tossed into scrambled eggs the next morning. That's breakfast worth waking up for.

Advance Preparation

• •The spice blend can be made weeks ahead and stored in an airtight container at room temperature.
• •Skewers can be assembled up to 4 hours ahead and refrigerated, covered with plastic wrap. Bring to room temperature for 15 minutes before grilling.
• •The garlic butter can be made a day ahead and gently rewarmed before serving.

Frequently Asked Questions

Nutrition Information

1 serving (about 145g)