Can you believe that August is almost over – where the heck did “summer” go? And by that I mean the stereotypical summer cuz lord knows we still have at least 30 full days of crazy heat before we even have a glimpse of Fall. And I about fell over when I walked into Hobby Lobby today and saw Christmas decorations. CHIRSTMAS – that’s bananas. I refuse to be excited about it until November. End of discussion.
I am working at hanging onto summer while we’ve got it – which means weekends with pool time, more trips to the lake for wakeboarding, BBQ’s & grilling, plus lots and lots of ice cream.
But weekday grilling can sometimes feel overwhelming, which is why I like this recipe. Its simple and it tastes good. Plus kabobs are really cool and fun to eat (obviously )
I whipped up a quick Cajun seasoning from some of the spices in my pantry (recipe included below) but feel free to use any Cajun seasoning blend you like – there are some good premade ones to chose from too.
I sprinkled the seasoning onto the shrimp and sliced the sausage. Then got to work on loading up the skewers before throwing them on the grill. Easy peasy.
Note: This recipe was developed as part of my contribution to the Farmer John recipe page. I received Farmer John product in order to create this recipe.
- 1 (14 oz) package Hot Louisiana Smoked Sausage
- ½ lb large shrimp, peeled and deveined
- 1-2 tablespoons of Cajun seasoning
- Preheat grill: Turn on high and cover for 15 minutes. Reduce heat to medium-high.
- Slice sausage into 1 inch pieces and set aside. Lay shrimp out onto a large plate and sprinkle with half of the Cajun seasoning. Flip shrimp over and sprinkle with remaining seasoning. Thread sausage and shrimp onto skewers in an alternating pattern.
- Place kabobs on the grill and cook for 4-5 minutes, flipping once halfway.
- ¼ cup paprika
- 1 tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp dried thyme
- 1 tsp celery salt
- 1 tsp pepper
- 1 tsp cayenne pepper
Mix together all ingredients until well combined. Store in an airtight container. Guideline for use: 1 tablespoon of seasoning per 1 serving of meat/poultry/fish