Cajun Shrimp and Sausage Kabobs

Looking for a quick, flavorful dish to serve at your next BBQ or weeknight dinner? We have you covered with these delicious Cajun shrimp and sausage kabobs. Packed with the bold flavors from a homemade Cajun rub and cooked to perfection on the grill or smoker, these kabobs are sure to be a hit with family and friends. With just a few simple ingredients and minimal prep time, you can have a mouthwatering meal ready in no time. Follow along as we show you how to make these irresistible kabobs that are perfect for any occasion.

Making A Flavor Packed Meal

Start off making the homemade Cajun Rub. This is as good as they come and will rival any of the store bought options. If you want to use store bought Cajun seasoning, by all means, feel free to go that route but give this recipe a try, you will not regret it.

Cajun Rub Ingredient list:

• garlic powder
• onion powder
• salt
• paprika
• cayenne pepper
• black pepper
• oregano
• ground thyme

Measure out your ingredients, measurements are in the recipe card, and them simply mix together in a bowl. You can briefly set to the side while you finished preparing the sausage and shrimp.

Prepping Sausage and Shrimp Skewers

Time to get to the proteins of this meal! For a true Cajun take of on this recipe, I highly recommend using Andouille Sausage. This might be difficult to find depending on where you live but its out there. Take your sausage links and cut them into about 1 inch long pieces and then set them to the side. Your shrimp can be fresh or frozen. If it is frozen make sure its defrosted before you get going. Fully thawed shrimp will ensure a smoother grilling and/or smoking process but will also help as we thread these onto the skewers.

If you are using wooden/bamboo skewers, give them a good soaking before hand. This is not a long cook so likelihood of them going up in flames is low but avoid that headache easily enough by soaking them for 30 minutes.

When the shrimp is ready we are going to start off by patting the shrimp dry with paper towels. When patted dry, we are going to add the Cajun seasoning. You can do this either by placing in a bowl and coating with Cajun seasoning or simply lay the shrimp out on a plate and coat them on side and then flip and do the other side. We are only going to coat the shrimp and leave the sausage as is.

After having seasoned the shrimp you can get the shrimp and sausage on the skewers. Do it how you like but as you see with most kabobs the most common method is to alternate, shrimp and sausage. When you have the sausage and shrimp on you can get these onto the grill or smoker.

Making The Best Shrimp and Sausage Skewers

There are two methods to doing, on the grill and smoker. I will walk you through both ways of making these kabobs.

Cajun Shrimp and Sausage Kabobs On The Grill

Get the grill up and running for 400°, regardless of whether you are doing this on the gas grill or charcoal. Once the grill is up and running, add some vegetable oil to a paper towel, grab the paper towel with some tongs and wipe down the grates, this will help keep the shrimp from sticking.

After having done that, place the kabobs on the grill, over direct heat. From there its going to be very quick, so don’t do more than open that can of beer. The sausage is most likely cooked already so all the we are looking to accomplish is warm the sausages, maybe get some char on them and then cook the shrimp. You only need to grill these for about 3-4 minutes on each side and they are done. As soon as you see the shrimp are cooked, you can pull them off. No need to let these rest, just allow them to cool enough to handle and eat and you are good to go.

Cajun Shrimp and Sausage Kabobs On The Smoker

While I love the grilled version of this recipe if you are looking to mix things up here are some instructions on the smoker. This is pretty simple, to set up and will just add some time to the recipe but overall, the smokey flavor is a nice addition if you have the time.

Get the smoker up and running for 225°, using some cherry or hickory wood. A combination of both is just as good. When its ready, place the kabobs on and let them smoke for about 45-60 minutes. You can do two things when its done and you see the shrimp having achieved that white/pink hue. You can serve as is or if you are looking for some char on the kabobs, place them on the grill at high heat, 400-425° and get some char on them, for just 1-2 minutes on each side.

Just as with the grill, give it a couple of minutes to cool down and you can then serve away!!

Enjoy Cajun Shrimp and Sausage Kabobs

Cajun Shrimp and Sausage Kabobs are a fantastic option for a quick and flavorful meal on the grill or smoker. The combination of juicy shrimp, spicy sausage, served with a side of vegetables or Cajun rice creates a dish that is not only delicious but also visually appealing. Whether you’re hosting a backyard barbecue or looking for an easy weeknight dinner idea, these kabobs are sure to impress your guests and satisfy your taste buds. So fire up the grill or smoker, grab some skewers, and get ready to enjoy this simple yet mouthwatering Cajun dish.

Thanks for being here and checking out this Cajun Shrimp and Sausage Kabobs recipe. I hope you enjoy it! We always appreciate comments, 5 star recipe rating and social media shares. As always, keep that smoke rolling!

Need some other meal ideas here are some wonderful suggestions:

• Easy Steak and Shrimp Kabobs
• Persian Kabobs (Koobideh Kabob)
• Smoked Shrimp and Peach Kabobs
• Grilled 3 Ingredient Chicken and Mushrooms
• Easy Grilled Beer Brats
• Cajun BBQ Okra
• Smoked Cajun Turkey Recipe
• Smoked Cajun Turkey Breast

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