Andouille And Chicken Kabobs With Creole Mustard Sauce
- 8 tomato(es), cherry
- 1 bell pepper; cut up
- 1 small red onion; cut up
- 1/4 pound(s) chicken breast(s); boneless, skinless, cubed
- 1 pound(s) sausage, andouilli; sliced (half inch)
- 1 to-taste salt
- 1 to-taste black pepper; ground, fresh
- 1 to-taste bayou blast
- 1/4 cup(s) olive oil
CREOLE MUSTARD SAUCE
- 3 tablespoon(s) creole mustard
- 1 1/2 cup(s) chicken stock
- 1/2 cup(s) heavy cream
- 2 tablespoon(s) 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 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.
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Contributor: Essence Of Emeril with Emeril Lagasse From the TV Food
Yield: 4 servings