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