Shrimp-Okra-and-Sausage Kebabs

Active Time: 20 MinsTotal Time20 Mins
Yield: Serves 4

Sprinkled with a Cajun seasoning blend and brushed with a mixture of lemon juice, hot sauce, and melted butter, these kebabs pack a flavorful punch. Even better, they cook in minutes. Make sure the grill is very hot so that the okra will char. And choose smaller okra pods; they are more tender and will fit better on the skewers.


  • 8 ounces large peeled and deveined raw shrimp, tail-on
  • 8 ounces andouille sausage, sliced into 1⁄2-inch rounds
  • 6 ounces small okra pods, halved lengthwise (about 1 1⁄2 cups)
  • 2 tablespoons olive oil
  • 2 teaspoons Cajun seasoning (such as Slap Ya Mama)
  • 1/2 teaspoon black pepper
  • 2 tablespoons salted butter, melted
  • 1 teaspoon lemon juice (from 1 lemon)
  • 1 teaspoon hot sauce (such as Crystal)
  • Lemon wedges

How to Make It

Step 1

Preheat grill to high (450°F to 500°F); or heat a grill pan over high, and lightly grease. Combine shrimp, sausage, okra, olive oil, Cajun seasoning, and black pepper in a large bowl; toss to coat. Thread mixture onto 8 (8-inch) skewers, with sausage rounds inside shrimp and alternating with okra slices.

Step 2

Place kebabs on lightly greased grill grate or in grill pan. Grill, uncovered, until okra is charred and shrimp is cooked through, about 1 1⁄2 minutes per side. Transfer kebabs to a serving plate. Stir together butter, lemon juice, and hot sauce; brush on kebabs. Serve with lemon wedges.

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