Start by soaking wooden skewers in water for at least 30 minutes to prevent burning during grilling. While skewers soak, combine all dry seasonings (creole seasoning, celery seed, garlic powder, onion powder, salt, pepper, smoked paprika, dried thyme, and dried oregano) in a small bowl and whisk together to ensure even distribution. In another bowl, combine the avocado oil, Worcestershire sauce, and fresh lemon juice, then stir in the dry seasoning mixture to create a cohesive marinade paste.

Cut chicken thighs into 1-inch pieces and peel and devein shrimp, then combine both in a large mixing bowl. Pour the marinade from Step 1 over the chicken and shrimp, stirring well to coat all pieces evenly. Cover and refrigerate for 30 minutes—this time allows the flavors to penetrate the protein and helps tenderize the chicken. I find that even 30 minutes makes a noticeable difference in flavor compared to skipping the marinade entirely.

While the proteins marinate, cut the large red onion into 1-inch chunks, dice the green bell peppers into 1-inch squares, slice the andouille sausage into 1/2-inch rounds, and keep the cherry tomatoes whole. Arrange all prepped vegetables and sausage on a cutting board or platter for easy assembly. Having everything ready at this point speeds up skewer assembly and ensures nothing sits around too long before cooking.

Preheat your grill to 450°F, allowing it to reach temperature while you assemble the skewers. Thread the marinated chicken, shrimp, sausage, and vegetables onto the soaked skewers in a balanced pattern, alternating protein with vegetables to ensure even cooking and attractive presentation. Distribute the ingredients evenly across all skewers so they cook at the same rate. I like to start and end each skewer with a piece of sausage or vegetable so the delicate shrimp isn't at the exposed tips.

Place assembled skewers directly on the hot grill grates and cook for 4-5 minutes per side, rotating once halfway through cooking. The high heat will caramelize the exterior of the sausage and create a nice char on the vegetables while cooking the chicken through. Check that the chicken reaches an internal temperature of 165°F with an instant-read thermometer—check the thickest piece of chicken to ensure it's done. The shrimp will turn opaque pink when cooked through, which typically happens around the same time as the chicken.

Remove the grilled kabobs from the heat and let them rest for 2-3 minutes before serving. Transfer to a serving platter and garnish with fresh chopped green onions for a bright, fresh finish. Serve immediately with Tabasco sauce or your preferred hot sauce on the side for guests to customize the heat level to their preference.