I’d just returned from a weekend trip to the coastal countryside, where I chatted with an elderly fisherman named Claire at the market. She shared stories of decades grilling seafood beside salt-washed piers, her hands still smelling faintly of sea breeze.
Later that evening, I recreated a simpler version of her seaside skewers on my backyard grill. The first sizzle of shrimp meeting flame over corn and sausage brought back the memory of that salty market stall. My husband and I inhaled the smoky aroma as the butter garlic dripped over tender potatoes and crisp kernels.
These skewers have since become a favorite way to bring those coastal flavors home, mingling low‑fat shrimp and hearty veggies in a light yet indulgent meal that feels both rustic and refined.
Short Description
A vibrant medley of shrimp, sausage, potatoes, and corn brushed with Creole‑seasoned oil and drizzled in garlic‑butter crab boil sauce—charred and fragrant off the grill.
Key Ingredients
For the Skewers
- 1 lb large raw shrimp, peeled and deveined
- 12 oz Andouille sausage, sliced
- 1 lb petite potatoes, red or gold
- 2 ears corn, cut into 1.5‑inch rounds
- 1–2 Tbsp Tony Chachere’s Bold Creole Seasoning
- 8–10 metal or soaked wooden skewers
For the Garlic Crab‑Boil Butter
- ½ cup (1 stick) unsalted butter, melted
- 2 Tbsp Tony’s Supreme Crab Boil seasoning
- 4 cloves garlic, minced
- Juice of ½ lemon (optional)
Tools Needed
- Large pot and colander
- Grill (gas or charcoal) with thermometer
- Saucepan
- Skewers (metal or soaked wood)
Cooking Instructions
Step 1: Pre‑Boil Potatoes & Corn
Bring a pot of salted water to a boil. Cook potatoes for 12–15 minutes until fork‑tender but still firm. Add corn in the final 5 minutes. Drain and cool completely.
Step 2: Assemble Skewers
Alternate shrimp, sausage slices, potato chunks, and corn on each skewer. Brush lightly with oil and sprinkle generously with Creole seasoning on all sides.
Step 3: Make Garlic Crab‑Boil Butter
Warm melted butter in a saucepan over low heat. Stir in crab boil seasoning, minced garlic, and lemon juice if using. Maintain gentle heat until ready for serving.
Step 4: Grill Skewers
Preheat your grill to medium‑high (around 400–450 °F). Place skewers directly on the grate. Grill 2–3 minutes per side until shrimp are opaque, lightly charred, and sausage is caramelized.
Step 5: Butter Finish
In the final minute, brush the hot skewers with the garlic‑crab butter. Remove from grill and drizzle extra butter over skewers before plating.
Troubleshooting Tips
If shrimp cook too fast—keep a close eye and flip once only.
To avoid soggy potatoes, ensure they’re just tender, not overboiled.
If corn chars too quickly, move it to indirect heat midway.
Why You’ll Love This Recipe
Bold Flavor: Creole‑seasoned shrimp, smoky sausage, and garlic‑buttered corn bring layers of savory depth.
Balanced Protein + Veggies: Lean shrimp, hearty sausage, and fiber‑rich veggies make plate‑friendly, satisfying meals.
Social & Fun: Skewers are great for gatherings—easy to grill batch‑style or let guests help assemble.
Customizable: Swap potatoes for mushrooms or corn for bell peppers to suit your mood.
Mistakes to Avoid & Solutions
Over‑soaking wooden skewers: If soaked too long, they can break. Aim for 30 minutes only.
Shrimp left raw: Be sure the shrimp curl firmly and turn opaque. If your grill runs hot, remove shrimp early and finish indirectly.
Garlic butter burning: Keep the butter warmed gently—do not let it brown or scorch.
Serving and Pairing Suggestions
Serve skewers family‑style on a wooden board or platter, drizzling extra butter at the table.
Pair with crisp green salad, coleslaw, or crusty bread to soak up buttery drips.
A dry white wine (like Sauvignon Blanc) or cold beer like pilsner compliments the richness.
Ideal for outdoor dinners, potlucks, or casual evenings by the grill.
Storage and Reheating Tips
Store leftovers in airtight containers in the fridge up to 2 days.
To reheat, warm gently on a grill or in a skillet—avoid the microwave to preserve texture.
Reheat butter sauce separately and drizzle over skewers just before serving.
FAQs
1. What if I don’t have Andouille sausage?
Try any smoked sausage, chicken or turkey sausage works well too.
2. Can I prep skewers ahead?
Yes, assemble up to 4 hours ahead and refrigerate. Bring to room temp before grilling.
3. Is garlic‑butter high in calories?
Use lightly or substitute half butter with olive oil for a lighter drizzle.
4. Can I skip the crab boil seasoning?
You can, but it adds authentic coastal flavor. Salt, lemon, and garlic alone also work.
5. How do I keep shrimp from sticking?
Brush grill grates with oil and flip only once to avoid tearing.
Tips & Tricks
For extra smoky flavor, soak corn or potato pieces in seasoned oil before skewering.
Use metal skewers for longer grill sessions—they conduct heat and cook faster.
Sprinkle finishing lime zest or chopped parsley for brightness if desired.
Recipe Variations
Spicy Cajun Version: Add cayenne to the seasoning mix, and swap lemon juice for lime.
Mediterranean Twist: Use oregano, lemon zest, and olive oil marinade, swap sausage for chorizo, skip crab boil.
Vegetarian Skewers: Replace shrimp with tofu or halloumi cheese, and sausage with mushrooms or bell pepper.
Final Thoughts
On warm evenings when I run the grill outside, threading skewers feels like weaving a memory. The snap of shrimp, the snap of corn, the sizzle of sausage—each bite carries smoky, buttery comfort with a hint of Louisiana spirit.
Sharing them becomes lively conversation: friends passing the skewers, dipping into butter, laughing over charred corn kernels. These skewers bring seafood boil nostalgia without the mess and with much more ease. In every charred edge and garlicky buttery drip I taste tradition and summer evenings on a porch.
If you’re craving a meal that’s both flavorful and effortless, these skewers bring joy to the table—rich in culture, taste, and shared moments.
Grilled Seafood Boil Skewers
Print ThisIngredients
- For the Skewers
- 1 lb large raw shrimp, peeled and deveined
- 12 oz Andouille sausage, sliced
- 1 lb petite potatoes, red or gold
- 2 ears corn, cut into 1.5‑inch rounds
- 1–2 Tbsp Tony Chachere’s Bold Creole Seasoning
- 8–10 metal or soaked wooden skewers
- For the Garlic Crab‑Boil Butter
- ½ cup (1 stick) unsalted butter, melted
- 2 Tbsp Tony’s Supreme Crab Boil seasoning
- 4 cloves garlic, minced
- Juice of ½ lemon (optional)
Instructions
Step 1: Boil Veggies
Boil potatoes in salted water for 12–15 minutes. Add corn during the last 5 minutes. Drain and let cool.
Step 2: Skewer Ingredients
Thread shrimp, sausage, potatoes, and corn onto skewers. Lightly oil and season with Creole seasoning.
Step 3: Make Garlic Butter
Melt butter over low heat. Stir in crab boil seasoning, garlic, and lemon juice. Keep warm.
Step 4: Grill Skewers
Heat grill to 400–450°F. Grill skewers 2–3 minutes per side until shrimp are opaque and sausage is browned.
Step 5: Add Garlic Butter
Brush skewers with garlic butter in the last minute. Drizzle with more before serving.
