Grilled Shrimp and Sausage Kabobs

Grilled Shrimp and Sausage Kabobs

Put on some Cajun rhythms and serve up these colorful kabobs with andouille sausage, shrimp, and a spicy honey glaze.

Prep Time



Total Time






cup chili sauce
tablespoon honey
teaspoon garlic powder
lb. smoked sausage (andouille, Polish sausage or kielbasa), cut into 12 pieces
lb. shelled deveined uncooked large shrimp
medium green bell pepper, cut into 12 pieces
  1. Heat gas or charcoal grill. In small bowl, combine chili sauce, honey and garlic powder; mix well. Alternately thread sausage, shrimp and bell pepper onto four 12 to 14-inch metal skewers. Brush kabobs with some of chili sauce mixture; reserve remaining sauce mixture.
  2. When grill is heated, place kabobs on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 10 minutes or until shrimp turn pink, turning kabobs and brushing frequently with reserved sauce mixture.
  3. Bring any remaining chili sauce mixture to a boil. Serve warm mixture with kabobs.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
When you make kabobs, be sure that the pieces on the skewers are of uniform size so that they cook evenly.
Broiling Tip
To broil kabobs, place on broiler pan; broil 4 to 6 inches from heat using times above as a guide, turning kabobs and brushing frequently with reserved sauce mixture.

Nutrition Information:

1 Serving (1/4 of Recipe)
  • Calories 275
    • (Calories from Fat 145),
  • Total Fat 16g
    • (Saturated Fat 6g,),
  • Cholesterol 115mg;
  • Sodium 1070mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 1g,
    • Sugars 14g),
  • Protein 16g;
Percent Daily Value*:
    • 1 Starch;
    • 2 High-Fat Meat;
    Carbohydrate Choices:
    • 1 ;
    *Percent Daily Values are based on a 2,000 calorie diet.