Andouille & chicken kabobs with creole mustard sauce
4 servings
Ingredients
| Quantity | 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 |
Directions
* 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
Converted by MM_Buster v2.0l.
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