Low Country Boil Kabobs
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Low Country Boil Kabobs

Fire up the grill – shrimp, andouille, corn and potatoes are skewered and brushed with Old Bay-infused butter for a delicious spin on a southern classic.

This was the second dish we brought to our Supper Club‘s Food on a Stick dinner. It was a really unique and tasty addition to the meal!

Low Country Boil Kabobs

I used 2 different types of andouille since one of the members of our club doesn’t eat pork or beef. I was surprised to find that there were chicken and turkey varieties, too!

This dish takes a bit of assembly time, and it’s not super easy to thread the wooden skewers through the corn, but I managed to get it done.

Low Country Boil Kabobs

Once the skewers are assembled, you brush them with a mix of butter and Old Bay Seasoning. I don’t have any Old Bay at home, so I used Penzey’s Chesapeake Bay Seafood Seasoning, which is pretty much the same thing. There are also lots of resources online for making your own Old Bay mix.

I love the idea of pre-cooking potatoes to add to skewers that you then grill. It’s a nice way to get meat and potatoes all in one place!

Low Country Boil Kabobs

I used a mix of red, white and purple potatoes to add a bit of color, and sprinkled some chives from my garden on top of the platter before serving to liven things up a bit.

These were absolutely delicious, and definitely something I’d like to serve at a party again!

Here’s a shot of all of the foods-on-sticks that we enjoyed that night (minus the drinks and dessert, which were also skewered!). What a fun meal!

A photo posted by Ashley Covelli (@bigflavors) on

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Platter of grilled and skewered shrimp, sausage, potatoes, and corn.

Low Country Boil Kabobs

  • Author: Everyday Food
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 skewers 1x
  • Category: Main Dish
  • Method: Grill
  • Cuisine: Cajun


Fire up the grill – shrimp, andouille, corn and potatoes are skewered and brushed with Old Bay-infused butter for a delicious spin on a southern classic.


  • ½ pound baby potatoes
  • 2 ears of corn, cut into 1 inch sections
  • ½ pound cooked andouille sausage, cut into 1 inch rounds
  • ½ pound large shrimp, peeled and deveined
  • 4 tablespoons melted butter
  • 2 teaspoons Old Bay seasoning


  1. Boil potatoes in salted water for about 12 minutes or until tender. Drain and cool slightly.
  2. Thread skewers with potatoes, shrimp, corn and sausage.
  3. Combine melted butter and Old Bay and brush onto skewers. Grill on medium high for about 5-8 minutes or until shrimp is cooked and corn is lightly charred. Serve immediately.


Recipe from Everyday Food via Framed Cooks


  • Serving Size:
  • Calories: 223
  • Sugar: 2.6 g
  • Sodium: 251.7 mg
  • Fat: 15.3 g
  • Saturated Fat: 6.9 g
  • Carbohydrates: 11.3 g
  • Fiber: 1.4 g
  • Protein: 11.4 g
  • Cholesterol: 82.4 mg

Keywords: shrimp, andouille, low country boil, grilling

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Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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