Cajun Shrimp And Sausage Skewers Food

CAJUN SHRIMP AND SAUSAGE SKEWERS

Steps:

• To make the Cajun seasoning, in a small container with a tight-fitting lid, stir together the garlic, onion, sweet paprika, smoked paprika, cayenne, oregano, thyme, salt and black pepper. Cover and shake vigorously to mix. Use immediately, or store in a cool, dark place for up to 1 month. You will need 2 Tbs. of the seasoning for this recipe.
• If using wooden skewers, soak 6 to 12 skewers in water for at least 30 minutes.
• Bring a large saucepan three-fourths full of water to a boil over high heat. Add the potatoes and corn and cook for 5 minutes. Drain and immerse in ice water to stop the cooking.
• Using kitchen shears, snip open the shell along the length of the back of each shrimp. Then, using the tip of a small knife, cut a shallow groove along the length of the vein and lift it out. Thread the shrimp, sausages and vegetables onto the skewers, dividing them evenly. Place the skewers on a tray or platter and sprinkle them evenly with the Cajun seasoning. Let stand while you prepare the fire.
• Prepare a medium fire in a grill. Brush and oil the grill grate.
• Place the skewers on the grill directly over the heat. Cook, turning once with tongs, until the shrimp turn creamy white and the potatoes are tender, 3 to 5 minutes per side.
• Slide the shrimp, sausages and vegetables off the skewers onto a platter and serve immediately.

CAJUN SHRIMP AND ANDOUILLE SAUSAGE SKEWERS | KOBE ROUX

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.

CAJUN KABOBS

Steps:

• Preheat broiler.
• Line baking tray with foil and spray with cooking spray.
• Place rack about 5-inches from heat.
• Mix garlic, paprika, cayenne, oregano, thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a small bowl.
• Cut chicken into 1-inch pieces.
• Spray chicken with cooking spray and toss them in spice mixture.
• Divide in half and thread on 2 kabob skewers.
• Place olive oil in small bowl and season with salt and pepper.
• Cut zucchini and squash into 2-inch pieces and toss in oil to coat.
• Divide in half and place on 2 skewers.
• Remove tray from oven and place skewers on the foil.
• Return to the oven and broil for 5 minutes.
• Nutritional info per serving. 263 cal; 42g pro, 7g carbo, 7g fat, 108mg chol, 632mg sodium exchanges - 1 veg, 4.4 meat, .5 fat.