Andouille and Chicken Kabobs with Creole Mustard Sauce
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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 <meginny@frontiernet.net>
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