Cajun Shrimp And Andouille Sausage Skewers | Kobe Roux - cooking recipe

Ingredients
    1 1/2 lbs large shrimp, peeled and deveined
    2 tablespoons olive oil
    1 tablespoon smoked paprika
    1 teaspoon cayenne pepper
    1 teaspoon garlic powder
    1/2 teaspoon onion powder
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1 teaspoon kosher salt, to taste
    12 7/8 ounces smoked andouille sausages
    1 ounce fresh chives
    1 teaspoon red pepper flakes
    1 teaspoon coarse black pepper
Preparation
    FOR THE KOBE ROUX CREAM SAUCE.
    1/4 cup mayonnaise.
    1 tablespoon Lime Juice.
    1 tablespoon brown sugar.
    1 tablespoon Sriracha, or more, to taste*.
    1 tsp cajun seasoning.
    DIRECTIONS:
    1.\tTo make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
    2.\tIn a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, crushed red pepper, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
    3.\tThread shrimp and sausage onto 4-inch-long skewers or toothpicks.
    4.\tHeat a grill pan or charcoal grill over medium high heat. Add skewers in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
    5.\tServe immediately with Sriracha cream sauce, garnished with chives, if desired.

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