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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.
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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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4
You will need 2 Tbs.
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5
of the seasoning for this recipe.
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6
If using wooden skewers, soak 6 to 12 skewers in water for at least 30 minutes.
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7
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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9
Drain and immerse in ice water to stop the cooking.
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10
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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12
Thread the shrimp, sausages and vegetables onto the skewers, dividing them evenly.
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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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15
Prepare a medium fire in a grill.
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16
Brush and oil the grill grate.
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17
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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19
Slide the shrimp, sausages and vegetables off the skewers onto a platter and serve immediately.
