Ingredients Weight Measure
TABASCO® brand Original Red Sauce 1/2 cup
Jack Daniel's® Tennessee Whiskey 1/2 cup
Honey mustard 1 cup
Shrimp, large, raw, shelled and deveined, tail removed 5 lbs.
Andouille sausage, fully cooked, sliced 1/4" thick 5 lbs.


  1. Soak wooden skewers 20-30 minutes in cold water.
  2. Mix together the TABASCO® Sauce, whiskey, and honey mustard.
  3. Tuck a slice of andouille sausage in the crook of a shrimp and thread onto a skewer. The skewer should pass through top of shrimp, through the Andouille slice and out through the bottom of the shrimp. Thread two shrimp/sausage combos onto a 6-8" wooden or bamboo stick.
  4. Brush liberally with the marinade while cooking.

Yield: 30 servings