Grilled Shrimp-and-Sausage Skewers

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  • 1 (12-ounce) package andouille sausage, cut crosswise into 1 ½ inch thick slices
  • 1 pound peeled and deveined jumbo fresh shrimp (about 15 shrimp)
  • 1 large yellow onion, cut into ½- inch-thick wedges
  • 3 tablespoons olive oil
  • 1 tablespoon Creole seasoning
  • 1 tablespoon chopped fresh parsley
  • Garnish: chopped fresh parsley


  1. Skewer andouille, shrimp, and onion onto desired skewers (if using wooden skewers, soak in water for at least thirty minutes).
  2. In a small bowl, stir together oil, Creole seasoning, and parsley. Brush onto shrimp and onions.
  3. Preheat the grill to medium-high heat (350-400 degrees).
  4. Grill skewers, turning occasionally, until andouille is browned and onions are tender, 7 to 10 minutes. Garnish with parsley if desired.
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