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Andouille and Chicken Kabobs with Creole Mustard Sauce recipe
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To make Andouille and Chicken Kabobs with Creole Mustard Sauce you will need
Ingredients
| 8 | | Cherry tomatoes | | 1 | | Green pepper,; cut into 8 pieces | | 1 | small | Red onion,; cut into 8 pieces | | 3/4 | pounds | Boneless, skinless chicken breast,; cut into 12 pieces | | 1 | pound | Andouille sausage link,; cut into 12 thick slices | | | Salt and pepper | | | Emeril's Creole Spice to taste (recipe included) | | 1/4 | cups | Olive oil |
| | CREOLE MUSTARD SAUCE | | | | 3 | tablespoons | Creole mustard | | 1 1/2 | cups | Chicken stock | | 1/2 | cups | Heavy cream | | 2 | tablespoons | Butter |
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 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
Enjoy your Andouille and Chicken Kabobs with Creole Mustard Sauce
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Sat 12 Jul 2008
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