Andouille and chicken kabobs with creole mustard sauce

1 Servings

Ingredients

Quantity Ingredient
8 Cherry tomatoes
1 Green pepper,; cut into 8 pieces
1 small Red onion,; cut into 8 pieces
¾ pounds Boneless, skinless chicken breast,; cut into 12 pieces
1 pounds Andouille sausage link,; cut into 12 thick slices
Salt and pepper
Emeril's Creole Spice to taste (recipe included)
¼ cup Olive oil
3 tablespoons Creole mustard
1½ cup Chicken stock
½ cup Heavy cream
2 tablespoons Butter

Directions

CREOLE MUSTARD SAUCE

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 Posted to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 08:27:35 -0500 From: Meg Antczak <meginny@...>

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