Grilled Seafood Boil Skewers
Grilled Seafood Boil Skewers combine shrimp, sausage, potatoes, and corn with bold Creole seasoning and a rich garlic crab boil butter for a smoky, buttery bite straight from the grill.
Ingredients
Main Skewers:
- 1 lb large raw shrimp peeled and deveined
- 12 oz Andouille sausage sliced
- 1 lb petite red or gold potatoes
- 2 ears of corn cut into 1.5-inch rounds
- 1 –2 tbsp Tony Chachere’s Bold Creole Seasoning
- 8 –10 metal or soaked wooden skewers
Crab Boil Garlic Butter:
- ½ cup 1 stick unsalted butter, melted
- 2 tbsp Tony’s Supreme Crab Boil
- 4 cloves garlic minced
- Juice of ½ lemon optional
Instructions
- Boil potatoes in salted water for 12–15 minutes. Add corn in the last 5 minutes. Drain and cool.
- Thread shrimp, sausage, potatoes, and corn onto skewers. Brush with oil and season with Creole seasoning.
- Melt butter over low heat. Stir in crab boil seasoning, garlic, and lemon juice. Keep warm.
- Grill over medium-high heat (400–450°F) for 2–3 minutes per side until shrimp is opaque and lightly charred.
- Brush with garlic butter in the final minute. Drizzle more butter before serving.