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Recipe: Andouille And Chicken Kabobs With Creole Mustard Sauce
Similar Categories: Andouille, Chicken, Kabobs, Creole, Mustard, Sauce
8 Cherry tomatoes
1 Green pepper -- cut into 8 pieces
1 small Red onion -- cut into 8 pieces
3/4 pound Boneless skinless chicken breast -- cut into 12 pieces
1 pound Andouille sausage link -- cut 12 thick slices
Salt -- to taste
Freshly-ground black pepper -- to taste
Creole Seasoning -- to taste
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
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.
1 Green pepper -- cut into 8 pieces
1 small Red onion -- cut into 8 pieces
3/4 pound Boneless skinless chicken breast -- cut into 12 pieces
1 pound Andouille sausage link -- cut 12 thick slices
Salt -- to taste
Freshly-ground black pepper -- to taste
Creole Seasoning -- to taste
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
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.
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