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Frogmore Stew On A Stick

Frogmore Stew On A Stick

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Ingredients Method Notes

Ingredients
  

Spicy Cajun Butter
  • 6 Tbsp Unsalted Butter
  • 1 Tbsp Chile Powder
  • 2 Tsp Smoked Paprika
  • 1 Tsp Garlic Powder
  • 1 Tsp Fresh Ground Pepper
  • 1/2 Tsp Dried Thyme
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Cayenne Pepper
  • 1 Pinch Red-Pepper Flakes
Skewers
  • 1 Lb Baby Potatoes (red or yellow)
  • 1 Lb Unpeeled Shrimp
  • 1 Lb Smoked Andouille Sausage, sliced
  • 4 Ears Corn, cut into 4 to 6 pieces
  • Salt and Pepper
  • 1/4 Cup Chopped Fresh Parsley
  • 1 Lemon (cut into wedges)

Method
 

  1. Make the Cajun Butter: In a small pot, melt the butter over medium heat. Stir in the chile powder, paprika, garlic powder, black pepper, thyme, oregano, cayenne pepper and red-pepper flakes; heat for 30 seconds to 1 minute. Set aside.
  2. Cook the Potatoes: Put the potatoes in a medium pot and add enough water to cover by 1 inch. Bring to a boil and cook until just barely fork tender, 7 to 8 minutes. Drain.
  3. Assemble the Skewers: Arrange 3 shrimp, 3 pieces of sausage, 3 potatoes and 2 pieces of corn on each skewer.
  4. Brush each skewer generously with the Cajun butter and season with salt and pepper. Working in batches, cook on a preheated grill or grill pan until nicely charred on both sides, 4 to 5 minutes per side.
  5. Serve immediately, garnished with parsley and lemon wedges.

Notes

Recipe from www.purewow.com