Creole Skewers with Mustard Butter

Recipe Ingredients

25		Bamboo skewers
1		Red bell pepper - 1-inch chunks
1		Red onion - 1-inch chunks
1 lb	454g / 16oz	Andouille sausage - 1/2-inch rounds
1		Green bell pepper - 1-inch chunks
1 lb	454g / 16oz	Large shrimp with tails - peeled and deveined
		Mustard Butter
1 cup	198g / 7oz	Unsalted butter
2 tablespoons	30ml	Minced garlic
3 tablespoons	45ml	Creole mustard
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Hot pepper sauce
1/3 cup	78ml	Lemon juice
		Salt and fresh ground pepper - to taste

Recipe Instructions

1. Soak skewers in water 15 minutes. Skewer ingredients in the following order: red pepper, onion, sausage (push skewer through casing side of sausage so the cut edge is parallel with the skewer), onion, green pepper, shrimp (push skewer through the length of the shrimp), red pepper, onion, sausage, onion, and green pepper.

2. Prepare a charcoal fire. When fire is ready, brush chunks of skewered food generously with Mustard Butter, place on oiled grill over heat, and cook 2 to 3 minutes per side. Serve with remaining Mustard Butter.

Serves 5 to 6 as a main course.

Mustard Butter: In a small saucepan, melt butter. Add garlic and whisk in mustard, Worcestershire, hot-pepper sauce, and lemon juice. Season with salt and pepper. Butter can be used at this point or chilled and remelted later.

Makes 2 cups.

Source:
the California Culinary Academy

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