Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon Cajun seasoning (15 ml) (such as Tony Chachere's or Zatarain's)
  • 1 tablespoon Creole seasoning (15 ml)
  • 1 tablespoon lemon juice (15 ml), freshly squeezed
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon dried thyme (2.5 ml)
  • 1/4 teaspoon cayenne pepper (1.25 ml) (optional, for extra heat)
  • 1/4 teaspoon black pepper (1.25 ml), freshly ground
  • 1 pound large shrimp (450g), peeled and deveined
  • 1 pound Andouille sausage (450g), cut into 1-inch (2.5 cm) pieces
  • 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
  • 1 green bell pepper, cut into 1-inch (2.5 cm) pieces
  • 1 red onion, cut into 1-inch (2.5 cm) pieces
  • Optional: Cherry tomatoes

Instructions:

  1. In a large bowl, whisk together the olive oil, Cajun seasoning, Creole seasoning, lemon juice, minced garlic, smoked paprika, dried thyme, cayenne pepper (if using), and black pepper.
  2. Add the shrimp to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
  3. Thread the shrimp, sausage, bell peppers, and red onion onto the skewers in an alternating pattern. If using cherry tomatoes, add them between the other ingredients.
  4. Preheat your grill to medium-high heat. Clean the grates well.
  5. Place the skewers on the preheated grill. Cook for 4-6 minutes per side, or until the shrimp is pink and opaque and the sausage is cooked through.
  6. Remove the skewers from the grill and let them rest for a couple of minutes. Serve hot and enjoy!