| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 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 |
| 3 | tb | Creole mustard |
| 1 1/2 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| 2 | tb | Butter |
INSTRUCTIONS
CREOLE MUSTARD SAUCE 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 <[email protected]>
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