Cajun Shrimp and Sausage Skewers

1. 1

   To make the Cajun seasoning, in a small container with a tight-fitting lid, stir together the garlic, onion, sweet paprika, smoked paprika, cayenne, oregano, thyme, salt and black pepper.

2. 2

   Cover and shake vigorously to mix.

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   Use immediately, or store in a cool, dark place for up to 1 month.

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   You will need 2 Tbs.

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   of the seasoning for this recipe.

6. 6

   If using wooden skewers, soak 6 to 12 skewers in water for at least 30 minutes.

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   Bring a large saucepan three-fourths full of water to a boil over high heat.

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   Add the potatoes and corn and cook for 5 minutes.

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   Drain and immerse in ice water to stop the cooking.

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    Using kitchen shears, snip open the shell along the length of the back of each shrimp.

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    Then, using the tip of a small knife, cut a shallow groove along the length of the vein and lift it out.

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    Thread the shrimp, sausages and vegetables onto the skewers, dividing them evenly.

13. 13

    Place the skewers on a tray or platter and sprinkle them evenly with the Cajun seasoning.

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    Let stand while you prepare the fire.

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    Prepare a medium fire in a grill.

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    Brush and oil the grill grate.

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    Place the skewers on the grill directly over the heat.

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    Cook, turning once with tongs, until the shrimp turn creamy white and the potatoes are tender, 3 to 5 minutes per side.

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    Slide the shrimp, sausages and vegetables off the skewers onto a platter and serve immediately.

* Per serving · 4 servings · Values may vary.