By Jeff Parker

This recipe has been bouncing around my head for a while. Originally I was going to make it with fresh okra when I discovered how delicious grilled okra is. I decided to make it with pickled okra instead, because the vinegar highlights the Cajun spices and also cuts the richness of the Andouille sausage.

For serving, I came up with a basic rémoulade sauce that I spiced up with Tabasco and Cajun spice. OOOO WEEE!

I used the Cajun Rub from Bull Outdoor Products, but you can use your favorite Cajun or Creole spice blend. Go easy on …read more

Source:: grillingoutdoorrecipes.com