Cajun Shrimp and Sausage Skewers — Damn Delicious

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Cajun Shrimp and Sausage Skewers

These cute skewers are packed with juicy sausage and shrimp with homemade cajun seasoning. And the flavors are AH-MAZING!

Appetizers are everything, especially during the holiday season. It’s the absolute must-have centerpiece for your elegant and sophisticated hors d’oeuvre, except your guests will have no idea how easy this really is.

They’ll be too busy begging for seconds and thirds. Because let’s face it. No one wants to be the awkward one to take that very last one on the plate, even though they’re secretly dying inside.

And thanks to Calphalon’s Contemporary Self-Sharpening 15-pc. Cutlery set with SharpIN Technology, this recipe comes together in minutes. And if you’re really short on time, store-bought cajun seasoning will work just fine.

Just be sure to serve this with that epic Sriracha cream sauce. It pairs beautifully with the sharp, spicy flavors of the cajun spice, and with the Sriracha, you just can’t go wrong here.

Don’t forget to follow Eat Shrimp on Facebook and Pinterest for more holiday favorites!

Cajun Shrimp and Sausage Skewers

Yield: 30 skewers

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

These cute skewers are packed with juicy sausage and shrimp with homemade cajun seasoning. And the flavors are AH-MAZING!


  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoons cayenne pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 tablespoon chopped fresh chives

For the Sriracha cream sauce

  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha, or more, to taste*
  • 1 tablespoon sweetened condensed milk


  1. To make the Sriracha cream sauce, whisk together mayonnaise, Sriracha and condensed milk in a small bowl; set aside.
  2. In a large bowl, combine shrimp, olive oil, paprika, cayenne pepper, garlic and onion powder, oregano and thyme; season with salt and pepper, to taste. Cover, and refrigerate, turning occasionally, for at least 30 minutes.
  3. Thread shrimp and sausage onto 4-inch-long skewers or toothpicks.
  4. Heat a grill pan over medium high heat. Add shrimp in a single layer and grill until shrimp are opaque and sausage is slightly softened, about 3 minutes per side.
  5. Serve immediately with Sriracha cream sauce, garnished with chives, if desired.

*Sriracha is an Asian-style hot chili sauce and can be found in the Asian section of your local grocery store.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Disclosure: This post is sponsored by the National Fisheries Institute Shrimp Council. All opinions expressed are my own.

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This is an absolute MUST MAKE. Thank you so much. You always hasve the best recipes. Thank you.
My question is….is there anything I can substitute for the sweetened milk? I hate having to buy and open this just for 1 tablespoon? Again….fantastic, fabulous, can’t wait to make recipe.

Absolutely! But I find that this is best when condensed milk is used, but here is a great list of what to make with the rest of the can – from coffees to ice cream, of course! 🙂

Gah! Your food is like art! I’m SO glad I discovered your website. You’ve upped my cooking game!

Love the dish!!
What other dishes would go good with this? Love yah!

My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.

This recipe is very delicious everyone enjoyed it with and without the sauce The sauce is so awesome by itself, when I go to the fridge I take a spoonful and eat it by itself . The second time that I made this receipe I triple the ingredients for the sauce so that I wouldn’t have any condensed milk left. I would have made more but I ran out of mayo. You would be amazed on how many things you will be able to use the sauce on. Make it put it in a container or a squeeze bottle and use it on hamburgers, salad, fries, just let your imagination flow with ideas.Trust me the milk will not be wasted and you will have a new condiment to add to your household.

I make this sauce with a mix of mayo and regular ranch dressing instead of the condensed milk. Sometimes I use flavored mayo — garlic or smoky bacon mayo. Don’t ask me for the ratio … I just eye-ball it until I get the right consistency lol. I also use it for a bunch of other things, especially roasted potatoes … yum!

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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