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seafood boil on a cutting board

Grilled Seafood Boil Skewers with Crab Boil Garlic Butter

uicy shrimp, sausage, potatoes, and corn grilled on skewers and basted with a spicy crab boil garlic butter. A Southern-inspired BBQ favorite!
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Ingredients
  

Main Skewers:

  • 1 lb large raw shrimp peeled and deveined
  • 12 oz Andouille sausage sliced
  • 1 lb petite potatoes red or gold
  • 2 ears of corn cut into 1.5-inch rounds
  • 1 –2 tbsp Tony Chachere’s Bold Creole Seasoning
  • 8 –10 metal or soaked wooden skewers

Crab Boil Garlic Butter:

  • ½ cup 1 stick unsalted butter, melted
  • 2 tbsp Tony’s Supreme Crab Boil
  • 4 cloves garlic minced
  • Juice of ½ lemon optional

Instructions
 

Parboil the Potatoes and Corn

  • Bring a large pot of salted water to a boil. Add potatoes and boil for 12–15 minutes until fork-tender but not mushy. Add corn during the last 5 minutes. Drain and cool.

Assemble the Skewers

  • Thread shrimp, sausage, potatoes, and corn onto the skewers in alternating order. Brush lightly with oil and season all over with Tony’s Bold Creole Seasoning.

Make the Garlic Crab Boil Butter

  • Melt butter in a saucepan over low heat. Stir in the crab boil seasoning, garlic, and lemon juice. Keep warm.

Grill the Skewers

  • Preheat grill to medium-high (400–450°F). Place skewers directly over flame and grill 2–3 minutes per side until shrimp is opaque and everything has a light char.

Baste and Serve

  • In the final minute, brush skewers with garlic crab boil butter. Remove from grill and drizzle with more butter before serving.