Shrimp-Boil Kebabs

I first found this recipe while reading (cover to cover) the June issue of Everyday Food on our train ride from Philadelphia to New York City. I’ve always wanted to have a shrimp boil, and to me this is the closest I’d probably ever get to having one (any time soon). I mentally bookmarked this recipe. While visiting Brooklyn my husband and I were able to make it to a Polish deli where we brought back a few rings of fresh kielbasa. Other than the traditional Polish recipes this recipe flashed before my eyes. The Friday after we were home from our Philly/NYC vacation my parents (unexpectedly) came over for dinner. I had already planned to make this recipe for dinner, and knew that I would have enough for 4. We were all starving and devoured these skewers in no time. Everyone had two skewers each and I believe I made salads to accompany our delectable kebabs. Next time I’d definitely make corn bread and add rice to this meal (to make it a bit more filling) or simply make additional kebabs! 

Disclaimer: This recipe calls for andouille sausage–I used kielbasa. I was a bit concerned with the tabasco based butter sauce that you baste on these skewers. Do not be alarmed. In my opinion it was not spicy at all. I did not have unsalted butter on hand and used salted butter. BIG mistake. The Old Bay is salty enough. Make sure you make the special trip to the grocery store to buy unsalted butter for these kebabs. I did “marinate” the shrimp in the butter sauce. Don’t do that… they were extra salty. Which could have been from the salted butter I used in combination with the Old Bay Seasoning. Next time I’ll fully follow the recipe. Oh, and excuse my poor photo. We were starving and it was already dark outside by the time we were ready to eat. I quickly snapped a few photo’s before everyone devoured the plate of kebabs! 

Source: Everyday Food, June 2011
Prep Time: 10 minutes 
Cook Time: 8-10 minutes
Servings: 4

1/2 lb small new potatoes
2 small corn ears
1/2 lb kielbasa
1/2 lb large shrimp
1/2 stick unsalted better
4 tsp hot-pepper sauce
2 tsp Old Bay Seasoning
Lemon wedges *optional

1. In a medium pot, bring 1/2 pound small new potatoes to a boil in salted water over medium-high heat. Reduce heat and simmer until potatoes are tender when pierced with a knife, about 12 minutes. Drain and rinse under cold water. Alternately thread potatoes, 2 small ears of corn, cut into1-1/2 inch rounds, 1/2 pound kielbasa, cut into 1-inch rounds, and 1/2 pound large shrimp, peeled and deveined, onto four 8-inch skewers. 

2. Heat a grill to medium-high. Clean and lightly oil hot grill. In a small bowl, combine 1/4 cup (1/2 stick) unsalted butter, melted, 4 teaspoons hot-pepper sauce, such as Tabasco and 2 teaspoons Old Bay Seasoning. Grill kebabs, turning and brushing with butter mixture occasionally, until shrimp are opaque throughout and corn is tender and beginning to char, about 8 minutes. *Serve with lemon wedges. 

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This is another one of those soups that my husband loves, and I’m told each time I make it that I don’t make this soup enough! lol… I originally got the soup idea from Rachel Ray, and have tweaked it just a bit to make it tastier and quicker to make!

Prep: 10 minutes
Total: 45 minutes


  • 1 package of kielbasa
  • 1 white onion  diced
  • 1 rib of celery diced
  • 1 cup of sliced mushrooms
  • 1 package of Uncle Ben’s 90 second Wild Rice
  • 2 boxes of chicken broth
  • 1/2 cup of heavy cream
  • 1tsp each of ground black pepper and parsley
  • salt to taste

1.  Cut kielbasa into bite size pieces. Place in a soup pot and cook on medium heat for 5 minutes until browned.

2. Push all the kielbasa to the sides of the pot and add the diced onion and celery. Cook with lid on the pot for 2-3 minutes until semi-soft. Then add the mushroom. Stir food and cook with lid on for an additional minute.

3. Add the package of wild rice and 2 cartons of chicken broth. Bring to a boil.

4. Add pepper, parsley, and salt to taste along with 1/2 cup of heavy cream. *If you don’t have heavy cream you can use half and half or milk.

5. Cook for an additional 5 minutes, stir, and serve!

Side Suggestions: bread, salad, sandwich

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This is my version of a similar recipe that Rachael Ray debuted back in 2006! This is a 2 pot meal and makes for a wonderful lunch the next day!

Prep:  15 minutes
Total: 50 minutes


  • 1 package of kielbasa
  • 1 small can of sauerkraut, drained and rinsed
  • 1 onion diced
  • 1/2 bag of baby carrots
  • 3-4 red potatoes, cut into bite size pieces
  • 2 tbsp spicy brown mustard
  • 1 tbsp each of parsley flakes and dill
  • 1 tsp paprika 
  • 2 tbsp water
  • 2 tbsp butter
  • Ground pepper and dill for plating

1.  Wash and cut potatoes. Add carrots, then potatoes to a sauce pan and fill with water. Cook on high for 15-20 minutes until the potatoes are fully cooked.

2. While potatoes and carrots are cooking; cut kielbasa into bite size pieces, and place in a skillet. Cook on medium heat until brown on both sides.

3. Dice onion and rinse sauerkraut. Push the kielbasa to the edge of the skillet and add the butter, onions, and sauerkraut.

4. Place lid on and cook for a few minutes. In a bowl combine, mustard, paprika, and water. Mix together and pour over contents of the skillet.

5. Drain potatoes and carrots. Push all the contents of the skillet to the sides, and put the other pat of butter in the skillet. Add potatoes and carrots. Sprinkle with parsley flakes and dill. Let them brown for a minute or two and then mix all contents together. Cook with lid on for a few minutes so that all the flavors can marry!

6. Plate and sprinkle with a little more dill and ground pepper.

*I serve this as is with no sides to accompany it-it’s hardy enough that you won’t need anything else!

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I found this recipe the other week as a feature in one of Rachael Ray‘s e-mail and was curious on this combination! I altered the recipe a bit, and it came out great!

Prep: 5 minutes
Cook Time: 40 minutes


  • 1 package of kielbasa, quartered
  • 1/2 red onion, chopped
  • 2 tablespoons spicy brown mustard
  • 1 1/2 tablespoons white wine vinegar
  • 2 boxes of chicken stock
  • 4 red potatoes, cut into 1/2-inch pieces
  • 1 bag of store-bought coleslaw mix 
  • 1/2 cup of shredded carrots
  • Salt and pepper
  • 1/4 cup chopped flat-leaf parsley 
  • dollop of sour cream for each bowl


  1. In a large pot, cook the kielbasa and onion over medium heat until the onion is tender, about 10 minutes.
  2. Stir in the mustard and vinegar, then add the chicken broth, potatoes and coleslaw mix; season with salt and pepper. 
  3. Bring to a boil, then lower the heat and simmer until the potatoes are tender, 15 to 20 minutes. Stir in the parsley and season with salt and pepper.

Serving Suggestions: Bread, Salad

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