One of the staples of Louisiana cooking is the shrimp boil. A popular dish that traditionally combines sweet corn nibblers with simmered potatoes, Andouille sausage and boiled shrimp, the delicious medley comes together in a single pot. But it usually takes a sink full of dirty dishes to get there.
One easy way to enjoy the flavors of a traditional boil without all the messy fuss is by moving your recipe from the stockpot to the grill. Thread those meats and veggies on a skewer and have your Cajun boil kebab-style. While you'll be char-grilling instead of boiling your vittles, you should still be able to taste the savoriness of each ingredient.
Grilling over an open flame adds a little excitement to any recipe and cooking your food on sticks is even more fun. Four cobs of corn, 3⁄4 pound of sliced Andouille sausage, 1 pound of peeled shrimp, and a clutch of small potatoes is all you should need to comfortably feed two people. Pros of shrimp on a barbie Some of the prep work of a conventional pot-boil is unavoidable, even when into the equation.
You can't get around par-boiling your potatoes and corn before putting them on the grill. Submerge the corn cobs and potatoes in a pot of water, reducing the heat to a simmer when the water starts to boil. Cover and leave them to stew for about 12 minutes, or until you can easily prick the potatoes with a fork.
Drain and rinse them under cold water, then slice those spuds in half and cut your corn into manageable pieces — about 11�.