Grilled Seafood Boil Skewers

These grilled seafood boil skewers bring all the bold, buttery flavor of a Southern boil straight to your grill. Perfect for summer parties or quick weeknight meals.

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

Yield

4 skewers

Ingredients

1 lb large raw shrimp, peeled and deveined

12 oz Andouille sausage, sliced into rounds

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

Olive oil for brushing

1/2 cup (1 stick) unsalted butter

2 tbsp Tony's Supreme Crab Boil seasoning

4 cloves garlic, minced

Juice of 1/2 lemon (optional)

Instructions

1. Bring a large pot of salted water to a boil. Boil potatoes for 12–15 minutes. Add corn during last 5 minutes. Drain and cool.
2. Thread shrimp, sausage, potatoes, and corn onto skewers. Brush with olive oil. Season with Creole seasoning.
3. Melt butter in a saucepan. Stir in crab boil seasoning, garlic, and lemon juice. Keep warm.
4. Preheat grill to medium-high heat (400–450°F). Grill skewers 2–3 minutes per side.
5. Brush skewers with crab butter during last minute. Remove and drizzle with remaining butter.

Notes

Soak wooden skewers for 30+ minutes before grilling to avoid burning.

Don't overcook the shrimp remove them as soon as they turn opaque.

Parboil potatoes and corn for even grilling and to prevent charring.

This recipe is easy to double and perfect for parties.