Description
Summer-ready skewers with shrimp, halal Andouille sausage, and corn. Smoky, sweet, and briny flavors come together in a halal, non-alcoholic main course perfect for outdoor grilling.
Ingredients
Large raw shrimp
1 lb (peeled, deveined)
Halal Andouille sausage
12 oz (sliced into 1″ coins)
Petite potatoes
1 lb (parboiled 12–15 minutes)
Corn
2 ears (cut into 1.5″ rounds, parboiled 5 minutes)
Tony Chachere’s seasoning
1½ tbsp
Skewers
8–10 (steel for reuse; soak wood 30 minutes)
Unsalted butter
½ cup (melted)
Tony’s Supreme Crab Boil
2 tbsp
Garlic
4 cloves (minced)
Lemon juice
½ lemon (optional)
Instructions
Parboil corn and potatoes for 12–15 minutes. Wash and dry gently.
Optional: Brush cut sides of vegetables and sausage with oil to prevent sticking.
In a bowl, mix melted butter with Tony’s Crab Boil, Tony’s seasoning, minced garlic, and lemon juice.
Thread shrimp, sausage, potatoes, and corn onto skewers in alternating order.
Brush skewers generously with seasoned butter mixture.
Preheat grill to high heat. Cook skewers for 10–12 minutes, rotating occasionally, until shrimp turn pink and sausage is charred.
Notes
Substitute halal sausage with Italian sausages or jumbo shrimp skewers for all-seafood versions
Use a liquid seafood boil for the butter sauce if unavailable
Test oils: Almond oil or olive oil work as non-dairy butter alternatives
Marinate skewers in remaining butter mixture for enhanced flavor
Crab boil mix needs no alcohol adjustment in this recipe
- Prep Time: 20
- Cook Time: 12
- Category: Trend Recipes
- Method: Grilling
- Cuisine: Southern