Bonfire Skewers

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This recipe was easy to make and it was DILICIOUS!!!!!

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I made this at a bbq over the summer and my friends went nuts over it. The only change I made was to cut the andouille about 1/2 thick and on a slight angle to compensate for the difference in thickness and it cooked through just fine. I made it about 4 more times since and everyone has loved it. Can't wait for summer to roll around again so I can put some on the grill!

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Agree with freddie, the cooking time doesn't work. Shrimp are overdone by the time the sausage is done. Would suggest cooking all ingredients on separate skewers so you can control what's done without over-doing other ingredients. I think it all needed more spice too, not real flavorful.

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too bad the shrimp gets overdone while the sausage is cooking. We did not like it.