Recipe
Author
Hy-Vee Seasons Magazine
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Description
It's like bite-sized gumbo sans the rice. And there's just as easy to make in a pan on the stovetop as they are on the grill. Just remember to soak the bamboo skewers before cooking.
Servings and Ingredients
Ingredients
Serves 30
| Quantity | Ingredient | Add |
|---|---|---|
| 26 to 30 (6-inch) bamboo skewers, soaked* | ||
| 1 lbs. (30 count) fresh or frozen large shrimp in shells | ||
| 1 (14 ounce) package andouille sausage | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| Cajun seasoning, to taste |
Directions
- Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels.
- Slice sausage same thickness as the shrimp. Thread a sausage slice and shrimp onto each skewer. Sprinkle with Cajun seasoning.
- In a grill pan, cook skewers in batches over medium heat for 8 minutes or until sausage is lightly charred and shrimp are cooked through, turning once halfway through.
- *Note: Soak bamboo skewers in water for 30 minutes to prevent them from burning.
Nutrition facts
Servings
50 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 40mg
- Sodium: 260mg
- Total Carbohydrates: 0g
- Protein: 6g
Daily Values
0%
Vitamin A 0%
0%
Vitamin C 0%
0%
Iron 0%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Holiday 2016