Skewered Andouille Sausage and Shrimp with Creole Mustard Butter

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1 red onion, cut into 1-inch cubes
1 red pepper cut into 1-inch cubes
5 Aidells Cajun Style Andouille Sausage links, cut into 1/2-inch rounds
1 green pepper cut into 1-inch cubes
1 pound large shrimp, peeled and deveined with tails on


  1. Soak 25 small bamboo skewers in water for 20 minutes as you prepare the barbecue. Thread the skewers with a piece of red onion and red pepper. Thread a chunk of Andouille sausage, pushing the skewer through the casing so that the edge is parallel to the skewer.

  2. Continue threading the ingredients onto the skewer alternating vegetables, shrimp and sausage.

  3. Brush generously with Creole Mustard Butter (recipe below) and grill for 2-3 minutes per side, until the shrimp is pink.

  4. Creole Mustard Butter

  5. 1/2 pound unsalted butter

  6. 4 tablespoon finely chopped garlic

  7. 6-7 tablespoon spicy mustard

  8. 3 teaspoon Worcestershire sauce

  9. 2 teaspoon Tabasco

  10. 1/3 cup fresh lemon juice

  11. Salt and freshly ground black pepper to taste

  12. Melt the butter over low heat, add the garlic and cook for 1 minute. Whisk in the mustard, Worcestershire, Tabasco and lemon. Season to taste with salt and pepper.