It's like bite-sized gumbo sans the rice. And there's just as easy to make in a pan on the stovetop as they are on the grill. Just remember to soak the bamboo skewers before cooking.

Andouille-Shrimp Skewers

Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels. 

Slice sausage same thickness as the shrimp. Thread a sausage slice and shrimp onto each skewer. Sprinkle with Cajun seasoning.

In a grill pan, cook skewers in batches over medium heat for 8 minutes or until sausage is lightly charred and shrimp are cooked through, turning once halfway through.

*Note: Soak bamboo skewers in water for 30 minutes to prevent them from burning.