Andouille And Chicken Kabobs With Creole Mustard Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Import, New, Text | 1 | Servings | |
INGREDIENTS
| 8 | Cherry tomatoes | |
| 1 | Green pepper, cut into 8 | |
| pieces | ||
| 1 | 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 | T | Creole mustard |
| 1 1/2 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| 2 | T | 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 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 <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 3482
Calories From Fat: 1271
Total Fat: 143.7g
Cholesterol: 537.6mg
Sodium: 3560.6mg
Potassium: 3294.7mg
Carbohydrates: 397.4g
Fiber: 13.4g
Sugar: 177.2g
Protein: 151.8g