Title: Andouille And Chicken Kabobs With Creole Must
Categories: New, Text, Import
Yield: 4 servings
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
: For the creole mustard
: sauce:
3 TB creole mustard
1 1/2 c chicken stock
1/2 c heavy cream
2 TB 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 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.
