Andouille & chicken kabobs with creole mustard sauce

Yield: 4 servings

Measure Ingredient
8.00 cherry tomatoes
1.00 green pepper; cut into 8 pieces
1.00 small red onion; cut into 8 pieces
¾ pounds boneless skinless chicken breast; cut into 12 pieces
1.00 pounds andouille sausage link; cut 12 thick slices
1 salt; to taste
1 freshly-ground black pepper; to taste
1 bayou blast; to taste, see * note
¼ cup olive oil
1 === creole mustard sauce ===
3.00 tablespoon creole mustard
1½ cup chicken stock
½ cup heavy cream
2.00 tablespoon butter

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

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 of pepper, 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. This recipe yields 4 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2210 broadcast 10-16-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

11-12-1997

Recipe by: Emeril Lagasse

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