Grilled Seafood Boil Skewers (Print Format)
Shrimp, sausage, corn, and potatoes grilled and basted with spicy crab boil garlic butter for bold Southern BBQ flavor.
# Ingredients:
→ Main Skewers
01 -
1 lb large raw shrimp, peeled and deveined
02 -
12 oz Andouille sausage, sliced
03 -
1 lb petite potatoes, red or gold
04 -
2 ears of corn, cut into 1.5-inch rounds
05 -
1–2 tbsp Tony Chachere’s Bold Creole Seasoning
06 -
8–10 metal or soaked wooden skewers
→ Crab Boil Garlic Butter
07 -
½ cup (1 stick) unsalted butter, melted
08 -
2 tbsp Tony’s Supreme Crab Boil
09 -
4 cloves garlic, minced
10 -
Juice of ½ lemon (optional)
# Steps:
01 -
Bring a large pot of salted water to a boil. Add potatoes and boil for 12–15 minutes until fork-tender but not mushy. Add corn during the last 5 minutes. Drain and cool.
02 -
Thread shrimp, sausage, potatoes, and corn onto the skewers in alternating order. Brush lightly with oil and season all over with Tony’s Bold Creole Seasoning.
03 -
Melt butter in a saucepan over low heat. Stir in the crab boil seasoning, garlic, and lemon juice. Keep warm.
04 -
Preheat grill to medium-high (400–450°F). Place skewers directly over flame and grill 2–3 minutes per side until shrimp is opaque and everything has a light char.
05 -
In the final minute, brush skewers with garlic crab boil butter. Remove from grill and drizzle with more butter before serving.
# Tips:
01 -
For even cooking, ensure that shrimp and sausage slices are similar in size.
02 -
Soak wooden skewers for at least 30 minutes beforehand to prevent burning on the grill.