Sizzling Shrimp and Sausage Skewers with Stewed Tomatoes and Okra: A Grilled Delight
Imagine skewers of succulent shrimp and savory Cajun sausage sizzling on the grill, their enticing aroma mingling with the spicy tang of stewed tomatoes and okra. This recipe is a culinary journey to the heart of Southern flavors, blending the heat and vibrancy of Cajun cuisine with the comfort of classic Southern-stewed dishes. Whether you're entertaining guests or whipping up a casual weeknight meal, this dish promises to be the star on your dining table.
The secret to perfecting this recipe lies in your ingredient choices and preparation techniques. Using smoked Cajun sausage not only lends a rich, smoky flavor but also complements the shrimp's natural sweetness. Opt for jumbo shrimp for their juicy, tender texture—ensure they're peeled and deveined for the best results. For the stewed tomatoes and okra, fresh or high-quality canned tomatoes and crisp okra are essential in capturing the stew's tangy and earthy profile.
Before diving into the recipe, ensure your grill is preheated for those perfect grill marks and properly trimmed okra chunks are ready to simmer. A medium saucepan will bring out the flavors in the stewed dish, while bamboo skewers infuse a subtle smoky essence to the shrimp and sausage.
Ingredients
- Smoked Cajun Sausage: 3-4 links (10 oz), sliced into ½-inch-thick rounds for a smoky, spicy backbone.
- Shrimp: 16 jumbo, peeled, and deveined to absorb grilling flavors and keep meats tender.
- Cooking Spray: For a light, even coat on shrimp, ensuring a non-stick grilling surface.
- Bamboo Skewers: 4 (12-inch); to thread the shrimp and sausage for even grilling.
- Apple Jelly: ½ cup, gives a sweet, tangy glaze that highlights the seafood’s flavors.
- Brown Sugar: 2 tablespoons, caramelizes upon grilling for richness.
- Liquid Smoke: ¼ teaspoon, enhances the smoky aroma and depth.
- Diced Italian-Style Tomatoes: 2 (14.5-oz) cans, for a herby tomato base.
- Chicken Broth: 1 cup, adds depth and richness to the stew.
- Hot Pepper Sauce: 1 tablespoon, gives a spicy kick balancing the dish’s flavors.
- Okra: 3 cups fresh or frozen, sliced into ½-inch-thick pieces, bringing texture and earthiness to the stew.
Step-by-Step Instructions
- Preheat the Grill: Start by heating your grill to a medium-high temperature. This ensures even cooking and wonderful grill marks on your skewers.
- Prepare the Skewers: Cut the smoked Cajun sausage into 16 slices. Lightly coat both sides of the shrimp with cooking spray to prevent sticking on the grill.
- Assemble the Skewers: Thread the tail of a shrimp onto a bamboo skewer, then add a sausage slice. Add the other end of the shrimp, so it hugs the sausage. Repeat this pattern until you have four shrimp-sausage pairs per skewer.
- Make the Glaze: Combine apple jelly, brown sugar, and liquid smoke in a microwave-safe bowl. Cover and microwave on HIGH for 2 minutes, stirring halfway, until liquefied.
- Grill the Skewers: Place the skewers on the preheated grill and cook for 2-3 minutes on each side. Make sure the shrimp just begin to turn pink.
- Finish the Skewers: Brush the jelly mixture over each side of the shrimp. Grill for an additional minute per side until the shrimp are fully pink. Remove and set aside.
- Prepare the Stew: In a medium saucepan, combine the diced tomatoes, chicken broth, and hot pepper sauce. Bring this mixture to a boil on medium-high heat.
- Add the Okra: Stir in the okra and return to a boil. Once boiling, reduce the heat to medium-low and let simmer, stirring occasionally, for 10-15 minutes until the okra is tender.
Tips for Troubleshooting if Something Goes Wrong with the Recipe
- Skewers are Burning: Ensure skewers are soaked in water for at least 30 minutes before use, preventing them from burning.
- Shrimp is Overcooked: Quickly remove shrimp from heat once they are pink and opaque to avoid a rubbery texture.
- Stew Too Soupy: Allow to simmer longer on reduced heat or add a tablespoon of tomato paste to thicken.
- Not Spicy Enough: Stir in extra hot pepper sauce, one teaspoon at a time, to reach desired heat level.
Ideas for Pairing with the Recipe
- Side Dishes: Serve alongside fluffy white rice to soak up the flavorful juices and add a balance to the dish.
- Salad: A fresh salad blend with a citrus vinaigrette brings a refreshing contrast to the hearty skewers and stew.
- Beverages: Accompany with a chilled white wine, such as Sauvignon Blanc, to complement the dish's flavors.
- Dessert: Finish with a classic pound cake; its vanilla notes offer a sweet, light end to the meal.
How to Store Properly
- For Refrigeration: Store leftovers in airtight containers; consume within 2-3 days to maintain flavor and texture.
- For Freezing: Place skewers in freezer-safe bags, separated by parchment. Freeze for up to one month. For the stew, pour into freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm skewers in a preheated oven at 350°F for about 10 minutes. Reheat stew over medium heat, adding a splash of broth if too thick.
FAQs
- Can I substitute another type of sausage? Yes, spicy andouille or chorizo can add a similar heat and depth.
- Is it essential to use jumbo shrimp? While jumbo shrimp provide the ideal texture, large shrimp can be an adequate substitute.
- Can fresh tomatoes replace canned ones? Absolutely, blanch and peel fresh tomatoes and use roughly the same volume as canned.
- What if I don't have a grill? An oven broiler works in a pinch; watch closely to avoid overcooking.
