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@...>