These Glazed New Orleans BBQ Shrimp & Sausage Kabobs are kind of magical because they disappear before your eyes. I’m not kidding I set these out for a party and poof gone, all gobbled up.
If you are making these for a party be sure to take a moment and enjoy a couple for yourself, your taste buds will thank you. These Glazed New Orleans BBQ Shrimp & Sausage Kabobs are sure to be a star of the party. They’ll probably be gone as soon as the platter hits the table.
These Glazed New Orleans BBQ Shrimp & Sausage Kabobs are super easy, super fast, and super delicious. The tangy glaze adds so mush flavor and and kicks up the spice just a bit.
If you don’t want more heat, just reduce the amount of Crystals hot sauce. I didn’t get any complaints at all, the teenagers loved them too.
I’m definitely going to have to make these kabobs for dinner because we for sure didn’t get our fill. I’m thinking with some cheesy grits and hush puppies, or my Sweet Creamed Corn Casserole.
Either way will make for a perfect Sunday dinner. I may even skip the skewers if we don’t have company.
But, if you want to impress your guests they make an awesome presentation and will just about fly off that serving platter and get rave reviews.
I was using a small cast iron grill pan we had just picked up at the last minute to make these. I could do three kabobs at a time and still have enough room in the pan to flip them over to the other side.
As each kabob was finished, I moved it to a non-stick skillet, on the warming burner, to brush the glaze on because I didn’t want the glaze to get too sticky and burn in the grill pan.
You might need to adjust the heat for the grill pan depending on your stove. I think some of my grill marks were getting too dark.
Speaking of grill marks, I pressed down with tongs to get a little sizzle going. This made some turn out darker than others, but that little bit of char adds so much flavor. Patting the shrimp dry with paper towels before cooking them will also help get better grill marks on those.
If you are making these for a party be sure to take a moment and enjoy a couple for yourself, your taste buds will thank you. These Glazed New Orleans BBQ Shrimp & Sausage Kabobs are sure to be a star of the party. They’ll probably be gone as soon as the platter hits the table.
What can you serve with this Glazed New Orleans BBQ Shrimp & Sausage Kabobs?
- Great as an party appetizer, or for dinner serve with cheesy grits and biscuits or Red Beans and Rice maybe some Hush puppies.
- Cucumber Tomato Appetizer Bites is another great party appetizer.
- Need more party food ideas these Crispy Baked Wings 3 Ways will take your wing game to the next level!
- Ham and Cheese Sliders are sure to please a hungry crowd.
Some tips:
- If using frozen shrimp, make sure to thaw properly. Here are 3 ways to thaw frozen shrimp.
- Look for Deveined shrimp, if you can’t find it you must devein them properly.
- Remove shells leaving the tails intact.
- If using wooden skewers, soak the skewers in water 15-20 minutes to keep them from burning.
If you LOVE this Glazed New Orleans BBQ Shrimp & Sausage Kabobs recipe, try this New Orleans Barbeque Shrimp OR this Creamy Cajun Shrimp and Sausage Pasta!
If you love shrimp like we do around here, you’ll want to try Creamy Cajun Shrimp and Sausage Pasta the creamy Cajun Alfredo sauce is to die for! Want to try another great kabob recipe? When you’re feeling adventurous try our Hawaiian Shrimp Kabobs.
Classic Shrimp Rolls will take your taste buds to a visit to the Northeast, or Creamy Mexican Shrimp Pasta which is like a party on your plate. This Creamy Dreamy Garlic Butter Tuscan Shrimp is so crave-worthy!
No need to ever get bored with your dinner plans. When you think outside the box, there are so many more options.
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Glazed New Orleans BBQ Shrimp & Sausage Kabobs
Glazed New Orleans BBQ Shrimp & Sausage Kabobs are kind of magical because they disappear before your eyes. I'm not kidding I set these out for a party and poof gone, all gobbled up.
Ingredients
- 1 lb shrimp (we used shell on extra large 26-30)
- 1 lb smoked Andouille sausage (cut the same thickness as the shrimp)
For the Glaze:
- 1/4 cup Worcestershire sauce
- 2 teaspoons lemon juice
- 1 teaspoon cracked black pepper
- 1 teaspoon Creole seasoning (I used Tony Chachere)
- 2 teaspoons Crystals Louisiana Hot Sauce
- 1 teaspoon minced garlic
- 3/4 cup unsalted butter, cubed
- 2 tablespoons fresh chopped parsley for garnish
Instructions
- Peel the shrimp, leaving only their tails attached.
- In a sauce pan combine Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic. Cook over moderately high heat for a few minutes. Reduce heat to simmer and add hot sauce.
- Stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted.
- Thread shrimp and sausage onto 4-inch-long skewers. Starting with "head" of the shrimp, then sausage, then through the tail of the shrimp (so sausage fits snug with the shrimp)
- Preheat the grill pan to medium high heat, adding a little oil.
- Grill skewers on each side for 2 minutes (until the shrimp is opaque and sausage has good grill marks), pressing down with tongs on each one for a few seconds.
- Move from grill pan to non-stick skillet or baking dish and brush on the glaze. Keep warm till ready to move serving platter.
Nutrition Information
Yield 15 skewers Serving Size 1 skewerAmount Per Serving Calories 216Total Fat 18gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 8gCholesterol 107mgSodium 672mgCarbohydrates 2gFiber 0gSugar 1gProtein 11g
Nutrition data was provided and calculated by Nutritionix, and should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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