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This simple Cajun-inspired sausage and shrimp skewer recipe brings together two amazing proteins for a quick meal that's packed with flavor. The smoky sausage pairs perfectly with succulent shrimp, and a light coating of bold seasoning ties everything together for a dish that's impressive enough for guests but easy enough for weeknight cooking.
I first made these skewers for a last-minute summer gathering when I needed something quick but impressive. The combination was such a hit that it's now my go-to recipe whenever seafood lovers and meat enthusiasts gather at the same table.
Ingredients
Hillshire Farm Smoked Sausage forms the hearty base of this recipe. Its pre-cooked nature means you're just heating it through while developing a beautiful char.
Jumbo shrimp with tails on not only look impressive but the tails act as a built-in handle when eating. Look for fresh or properly thawed shrimp that smell clean with firm texture.
Avocado oil provides a light coating that helps the seasoning stick while having a high smoke point perfect for grilling.
Slap Yo Mama Seasoning delivers authentic Cajun flavor in one convenient blend. The balanced heat and spice mix eliminates the need for multiple seasonings.
Step-by-Step Instructions
- Prepare The Grill
- Preheat your grill to exactly 350°F to ensure even cooking without burning. Take time to scrape your grates thoroughly as clean grates prevent sticking and create those beautiful grill marks.
- Prepare The Sausage
- Slice the sausage into precise 1-inch pieces, maintaining consistent thickness matching your shrimp size. Uniform pieces ensure everything cooks at the same rate, preventing some ingredients from being overdone while others remain undercooked.
- Season Everything
- Pat the shrimp completely dry with paper towels which allows better seasoning adhesion and promotes better browning. Combine them with sausage pieces in a mixing bowl, then drizzle with avocado oil ensuring a light, even coating on all surfaces. Sprinkle the Slap Ya Mama seasoning generously, then toss everything until each piece is thoroughly coated on all sides.
- Skewer The Ingredients
- Thread the shrimp and sausage pieces onto skewers in an alternating pattern. Leave a small space between each piece to ensure heat circulates properly for even cooking. If using wooden skewers, remember to soak them in water for 30 minutes beforehand to prevent burning.
- Grill To Perfection
- Place skewers on the preheated grill and cook for precisely 3 minutes without disturbing them. This allows proper grill marks to form. Flip once and continue grilling just until shrimp turn completely opaque and slightly firm to the touch, usually another 2-3 minutes depending on size.
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The Slap Yo Mama seasoning is truly the secret weapon in this recipe. I discovered it years ago during a trip to Louisiana and have kept it stocked in my pantry ever since. The blend delivers authentic Cajun flavor without having to measure multiple spices, and the heat level is perfectly balanced to complement both the sausage and shrimp without overwhelming either.
Serving Suggestions
These skewers pair beautifully with a simple green salad dressed with lemon vinaigrette to balance the richness. For a more substantial meal, serve alongside dirty rice or cheesy grits to create a complete Southern-inspired feast. The skewers also work wonderfully alongside grilled vegetables like zucchini, bell peppers, and corn on the cob that can cook on the grill simultaneously.
Make Ahead Options
You can prepare these skewers up to 8 hours before cooking. Simply assemble everything, place on a baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate until ready to grill. This makes them perfect for entertaining as you can do the prep work well before guests arrive. The brief marinating time actually improves flavor development without affecting the texture of the shrimp.
Flavor Variations
While the recipe is delicious as written, you can easily customize the flavor profile. Try Italian seasoning with a squeeze of lemon for Mediterranean flair, or brush with teriyaki sauce during the last minute of grilling for an Asian-inspired version. For a spicier kick, add cayenne pepper to the seasoning mix or serve with hot sauce on the side for dipping.
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Common Questions
- → What can I substitute for Slap Yo Mama seasoning?
If you don't have Slap Yo Mama seasoning, you can substitute with any Cajun or Creole seasoning blend. Alternatively, make your own by combining paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt. Adjust the heat level by varying the amount of cayenne.
- → What sides pair well with these skewers?
These skewers pair wonderfully with grilled corn on the cob, a fresh green salad, rice pilaf, or roasted vegetables. For a complete Cajun-inspired meal, serve with dirty rice or a side of cornbread.
- → Can I make these skewers in advance?
You can assemble the skewers up to 24 hours in advance and store them covered in the refrigerator. Just bring them to room temperature for about 15 minutes before grilling for the best results. For food safety, don't add seasoning until just before cooking.
- → Can I cook these skewers in the oven instead of grilling?
Yes, you can cook these skewers in an oven. Preheat to 425°F and place them on a lined baking sheet. Bake for 8-10 minutes, turning halfway through, until the shrimp are pink and opaque. You can also finish with a quick broil for added color.
- → What type of shrimp works best for skewers?
Jumbo or large shrimp (16-20 count per pound) work best for skewers as they're substantial enough to hold up to grilling and finish cooking at roughly the same rate as the sausage. Always use peeled and deveined shrimp, though keeping the tails on can provide a nice handle for eating.
- → How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading and grilling. This prevents them from burning during cooking. Alternatively, use metal skewers which don't require soaking and can be reused indefinitely.