Andouille And Chicken Kabobs With Creole Mustard Sauce Recipe - Cooking Index
Andouille And Chicken Kabobs With Creole Mustard Sauce Recipe - Cooking Index
| 8 | Cherry tomatoes | |
| 1 | Green pepper - cut into 8 pieces | |
| 1 | Red onion - cut into 8 pieces (small) | |
| 3/4 lb | Boneless skinless chicken breast - cut into 12 pieces | |
| 1 lb | Andouille sausage link - cut 12 thick slices | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Bayou Blast - to taste, see * Note | ||
| 1/4 cup | Olive oil | |
| Creole Mustard Sauce | ||
| 3 tablespoons | Creole mustard | |
| 1 1/2 cups | Chicken stock | |
| 1/2 cup | Heavy cream | |
| 2 tablespoons | Butter |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
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 of pepper, 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.
This recipe yields 4 servings.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2210 broadcast 10-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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