Cajun Shrimp and Andouille Sausage Skewers

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Book Description

A new essential in the kitchen, the grill pan is a wonderful tool cooks everywhere are falling in love with. It's great for low-fat cooking and is a must-have for rainy days and city dwellers who dream of grilling but don't have the outdoor space. Delicious, healthy meals happen in minutes with chef Jamee Ruth's easy techniques and recipes.

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Grill Pan Cookbook: Great Recipes for Stovetop Grilling

Authors: Jamee Ruth

Date: July 1999

ISBN: 0811824179

Publisher: Chronicle Books

Paperback

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Cajun Shrimp and
Andouille Sausage Skewers
Recipe from: Grill Pan Cookbook
by Jamee Ruth
Cookbook Heaven at Recipelink.com

This is one of my favorite party snacks. The spices from the little Cajun andouillette sausages season the shrimp as they cook together on the skewers. In fact, there is no need for additional oils or seasoning. The skewers can be assembled in the morning and grilled that night, making this dish extremely easy.

Serves 2 as an appetizer

4 wooden or metal skewers
10 large shrimp, peeled and deveined
12 andouilette sausages (see note) or any small, flavorful sausage

If you are using wooden skewers, soak them in water for 15 minutes before using.
Thread the meat onto the skewers, alternating the shrimp and sausage.
Preheat a grill pan over medium heat until very hot. Place the skewers in the pan and cook for 5 minutes more. Transfer to warm plates. Serve immediately.

Note: Andouilette sausage is a French-style tripe sausage, and is available at most gourmet butcher shops.

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