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Title: Andouille And Chicken Kabobs With Creole Mustard Sauce
Yield: 4 Servings

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
           -12 thick slices
           Salt; to taste
           Freshly-ground black pepper;
           - to taste
           Bayou Blast; to taste, see *
           - Note
    1/4 c  Olive oil
           === CREOLE MUSTARD SAUCE ===
      3 tb Creole mustard
  1 1/2 c  Chicken stock
    1/2 c  Heavy cream
      2 tb Butter

Instructions

* 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
overand 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.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

11-12-1997

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Contributor: Emeril Lagasse

Preparation Time: 0:00

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