Spicy Shrimp and Sausage Skewers

Even if you prefer the taste of grilled food without dipping sauces, give this dip a try. It’s amazing!! There are some recipes that my husband instantly says, “That’s a keeper!!” This was one of those recipes. He even said it was delicious reheated at work the next day.

Spicy Shrimp and Sausage Skewers



  • 1 lb 16/20 count raw jumbo shrimp, peeled and deveined, you can remove the tails or leave them on, whichever you prefer
  • 7 oz chorizo sausage (I purchased mine at Costco)
  • 2 tsp extra virgin olive oil
  • 2 Tbsp Cajun seasoning – divided
  • ⅓ cup mayonnaise
  • 1 Tbsp lemon juice
  • 6-8 bamboo skewers


  1. Soak skewers in water for at least 30 minutes to prevent them from lighting on fire on the grill. Pat shrimp dry with paper towels then mix in a large bowl with oil and 1 Tbsp Cajun seasoning. Slice the chorizo sausage the same thickness as the shrimp and then tuck the sausage slices between the curve of the shrimp and skewer
  2. Combine mayonnaise, 1 Tbsp Cajun seasoning, and lemon juice in a bowl then mix to combine. Store in refrigerator (can be done 1-2 days ahead)
  3. Preheat grill over high heat for 10 minutes then turn heat down to med-high. Spray both sides of skewers with non-stick spray (I skipped using the non-stick spray and my skewers didn’t stick) then grill for 1-2 min per side or until shrimp are cooked through. Press down on the chorizo to get visible grill marks
  4. Serve skewers with dipping sauce

*I used chorizo sausage for the spice and heat that it brought to the dish. You can use Andouille sausage or, if you prefer a milder sausage, try Kielbasa.

* I used ‘The Keg’ Cajun seasoning but you could make your own Emeril’s Essence

Emeril’s Essence Creole Seasoning

Mix up a batch of this seasoning and keep it on hand for giving just about any savory dish a “kicked-up” flavor.

YIELD: About 2/3 cup



  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme


  • Combine all ingredients thoroughly and store in an airtight jar or container. ~C.Dolly



Campfire Potatoes in Foil

My mom used to make these on the grill when we went camping and at family gatherings at home. I always waited until everyone else filled their plates so I could get the brown crispy potatoes at the bottom. My husband is allergic to onions so it’s super easy to make one packet with onions and one without for those who can’t have or don’t like onions. Most vegetables will work well in a foil packet. Just be sure to cut the vegetables that will cook quickly into thicker slices. I’ve added mushrooms and zucchini with success, as well. Don’t be afraid to spice it up with cayenne pepper or your favorite spices!!!


Campfire Potatoes in Foil


  • Potatoes, sliced into thin rounds (yellow or red – any potatoes that you don’t have to peel)
  • Carrots, sliced into thin rounds
  • Onions, sliced into thin rounds
  • Seasoning salt
  • Garlic, minced
  • 4 Tbsp butter, divided and dropped on top of the ingredients before sealing packet


  • Slice everything into thin rounds so the cooking time is decreased.
  • Use a piece of heavy duty foil or 2 layers of regular foil (I purchase my heavy duty foil at Costco. It comes in a huge roll that lasts forever)
  • Place ingredients in the center of the foil
  • Sprinkle with seasoning salt and minced garlic
  • Drop the butter on top of the ingredients by the Tablespoon so that it will melt evenly
  • Bring the short ends of the foil up and fold twice to seal
  • Fold in the outer edges to seal, leaving room for steam
  • Grill on a metal rack or directly on the coals by the fire’s edge. Can also be done on the BBQ, on medium heat. ~C.Dolly