Andouille Chicken Sausage Kebabs

Andouille Chicken Sausage Kebabs

You’ll love Gilbert’s Andouille Chicken Sausage in most recipes, but it really shines in cajun-inspired ideas like these grilled kebabs.

Recipe by Kelly Pfeiffer
Ingredients
  • 3 Gilbert's chicken sausages, cut into 1" pieces
  • 1 pound deveined, peeled, uncooked shrimp
  • 1 tbsp olive oil
  • 1 tbsp Old Bay seasoning
  • 1 yellow bell pepper, cut into 2" squares
  • 8 oz small medley potatoes, par-boiled*
  • 1/2 a red onion, cut into 2" squares
  • 1 ear of corn, cut into 1" rounds
  • 2 tbsp olive oil
  • ground black pepper 
  • cocktail sauce, for serving
  • fresh parsley, for serving
Instructions
  • Par-boil the potatoes by boiling them in hot water for about 10 minutes.
  • Marinate your shrimp in a bit of olive oil and the Old bay seasoning.
  • Assemble your skewers: chicken sausage, bell pepper, potato, shrimp, red onion, corn...and repeat.
  • Brush with olive oil and sprinkle coarse black pepper on top.
  • Grill on high for 10 - 12 minutes, rotating the skewers partway through. Serve with cocktail sauce for dipping and fresh parsley.
  • Watch the video: https://youtu.be/AC8fn9DTl0M