CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | KOBE ROUX

CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | Kobe Roux image

Provided by Kobe Roux

Categories Pork

Time 55m

Yield 30 Skewers, 10 serving(s)

Number Of Ingredients 13

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1 1/2 lbs large shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon kosher salt, to taste
12 7/8 ounces smoked andouille sausages
1 ounce fresh chives
1 teaspoon red pepper flakes
1 teaspoon coarse black pepper

Steps:

FOR THE KOBE ROUX CREAM SAUCE.
1/4 cup mayonnaise.
1 tablespoon Lime Juice.
1 tablespoon brown sugar.
1 tablespoon Sriracha, or more, to taste*.
1 tsp cajun seasoning.
DIRECTIONS:.
1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
4. Heat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.