Andouille & chicken kabobs with creole must

4 Servings

Ingredients

Quantity Ingredient
8 cherry tomatoes
1 green pepper, -- cut into 8
Date: Thu, 31 Oct 1996 08:27:35

Directions

: pieces

1 sm red onion, -- cut into 8

: pieces

¾ lb boneless, skinless chicken : breast, -- cut into 12 : pieces

1 lb andouille sausage link, -- : cut into 12 thick slices : Salt and pepper

: Emeril's Creole Spice to : taste (recipe included) ¼ c olive oil

: For the creole mustard : sauce:

3 TB creole mustard

1½ c chicken stock

½ c heavy cream

2 TB butter

Preheat grill to medium high or preheat broiler. Brush oil and season all the ingredients. Now Skewer them up on 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Now start the sauce. In a saucepan place stock and mustard. Bring to a boil, reduce heat for 2 minutes or until reduced to ½ cup. While that is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then flip over and cook for about another 5 minutes or until chicken is no longer pink inside. When the sauce is reduced to ½ cup, add the cream. Bring to a boil, and reduce for another 2 minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat. Place kabobs on a serving platter and drizzle sauce on top.

Yield: 4 servings

Recipe By :ESSENCE OF EMERIL SHOW #EE2210 ~0500

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