Andouille And Chicken Kabobs With Creole Mustard Sauce

Recipe Ingredients

8		Cherry tomatoes
1		Green pepper - cut into 8 pieces
1		Red onion - cut into 8 pieces (small)
3/4 lb	340g / 11oz	Boneless skinless chicken breast - cut into 12 pieces
1 lb	454g / 16oz	Andouille sausage link - cut 12 thick slices
		Salt - to taste
		Freshly-ground black pepper - to taste
		Bayou Blast - to taste, see * hints
1/4 cup	59ml	Olive oil
		Creole Mustard Sauce
3 tablespoons	45ml	Creole mustard
1 1/2 cups	355ml	Chicken stock
1/2 cup	118ml	Heavy cream
2 tablespoons	30ml	Butter

Recipe Instructions

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 1/2 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 1/2 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.

Hints

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

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

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