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
|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|
- 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.
50 Calories per serving
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 40mg
- Sodium: 260mg
- Total Carbohydrates: 0g
- Protein: 6g
Vitamin A 0%
Vitamin C 0%
Hy-Vee Seasons Holiday 2016