Andouille and Chicken Kabobs with Creole Mustard Sauce
- 8 Cherry tomatoes
- 1 Green pepper,; cut into 8
- -pieces
- 1 sm Red onion,; cut into 8
- -pieces
- 3/4 lb Boneless, skinless chicken
- -breast,; cut into 12 pieces
- 1 lb Andouille sausage link,; cut
- -into 12 thick slices
- Salt and pepper
- Emeril's Creole Spice to
- -taste (recipe included)
- 1/4 c Olive oil
----------------------------CREOLE MUSTARD SAUCE----------------------------
3 tb Creole mustard
1 1/2 c Chicken stock
1/2 c Heavy cream
2 tb Butter
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 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.
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
3 tb Creole mustard
1 1/2 c Chicken stock
1/2 c Heavy cream
2 tb Butter
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 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.
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
