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Flavorful Cajun Shrimp and Sausage Skewers Easy Blackstone Recipe

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A quick and easy Cajun-spiced shrimp and smoked sausage skewer recipe cooked on a Blackstone griddle, delivering bold, smoky, and comforting flavors perfect for weeknights or cookouts.

Ingredients

Scale
  • 1 pound large shrimp, peeled and deveined (shell off, tails optional)
  • 1 pound smoked sausage (Andouille or kielbasa), sliced into 1-inch pieces
  • 1 tablespoon olive oil
  • Wooden or metal skewers (soaked if wooden to prevent burning)
  • 1 teaspoon paprika (smoked paprika optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper (adjust to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • Lemon wedges (optional, for serving)
  • Chopped fresh parsley (optional, for garnish)

Instructions

  1. Peel and devein 1 pound of large shrimp if not already done. Slice 1 pound of smoked sausage into 1-inch chunks.
  2. In a small bowl, mix together 1 teaspoon each of paprika, garlic powder, onion powder, dried oregano, dried thyme, ½ teaspoon each of cayenne pepper and black pepper, and 1 teaspoon salt. Adjust cayenne to taste.
  3. In a large mixing bowl, drizzle 1 tablespoon olive oil over the shrimp and sausage pieces. Sprinkle the Cajun seasoning evenly and toss gently to coat thoroughly without bruising the shrimp.
  4. Alternately thread shrimp and sausage pieces onto the skewers, aiming for about 4-5 shrimp and 4-5 sausage pieces per skewer, leaving space for even cooking.
  5. Preheat the Blackstone griddle on medium-high heat (around 375°F). Wait until a drop of water sizzles instantly.
  6. Place the skewers on the griddle and cook for about 3-4 minutes per side, flipping carefully with tongs, until shrimp are opaque and slightly curled and sausage has a golden, slightly charred crust.
  7. Check that shrimp are firm but not rubbery and sausage is heated through with crispy edges. Total cook time is about 8-10 minutes.
  8. Remove skewers from the griddle and let rest for a couple of minutes. Squeeze fresh lemon juice over the top and sprinkle with chopped parsley.
  9. Serve immediately while hot with your favorite sides.

Notes

Soak wooden skewers in water for at least 30 minutes to prevent burning. Adjust cayenne pepper to control spice level. Avoid overcrowding the griddle to ensure even cooking. Use a light brush of oil on the griddle surface to prevent sticking. Leftovers can be refrigerated for up to 2 days and reheated gently. Do not freeze cooked skewers to avoid rubbery shrimp texture; freeze raw seasoned shrimp and sausage separately instead.

Nutrition

Keywords: Cajun shrimp, sausage skewers, Blackstone recipe, grilled shrimp, smoked sausage, quick dinner, outdoor cooking, Cajun seasoning

Find it online: https://lucydishes.com/flavorful-cajun-shrimp-and-sausage-skewers-easy-blackstone-recipe/