24 Bamboo skewers
1 Red bell pepper;
1 -inch chunks
1 Red onion;
1 -inch chunks
1 lb Andouille sausage;
1/2 -inch rounds
1 Green bell pepper;
1 -inch Chunks
1 lb Large shrimp with tails;
Peeled and deveined
MUSTARD BUTTER:
1 c Unsalted butter
2 tb Minced garlic
3 tb Creole mustard
2 ts Worcestershire sauce
1 ts Hot pepper sauce
1/3 c Lemon juice
Salt and fresh ground pepper
Soak skewers in water 15 minutes. Skewer ingredients in the
following order: red pepper, onion, sausage (push skewer through
casing side of sausage so the cut edge is parallel with the
skewer), onion, green pepper, shrimp (push skewer through the
length of the shrimp), red pepper, onion, sausage, onion, and
green pepper.
Prepare a charcoal fire. When fire is ready, brush chunks of
skewered food generously with Mustard Butter, place on oiled grill
over heat, and cook 2 to 3 minutes per side. Serve with remaining
Mustard Butter.
Mustard Butter: In a small saucepan, melt butter. Add garlic and
whisk in mustard, Worcestershire, hot-pepper sauce, and lemon
juice. Season with salt and pepper. Butter can be used at this
point or chilled and remelted later. Makes 2 cups.
