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Title: Andouille And Chicken Kabobs With Creole Mustard Sauce
Yield: 1 Serving

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 (rec
           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

Instructions

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

- - - - - - - - - - - - - - - - - -

Per serving (excluding unknown items): 1493 Calories; 128g Fat (73%
calories from fat); 23g Protein; 82g Carbohydrate; 224mg Cholesterol;
1564mg Sodium

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Contributor: ESSENCE OF EMERIL SHOW #EE2210

Preparation Time: 0:00

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