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Andouille and Chicken Kabobs with Creole Mustard Sauce

Andouille and Chicken Kabobs with Creole Mustard Sauce is a new recipe made with Cherry Tomatoes, Green Pepper Cut Into, Red Onion Cut Into, Salt And Pepper, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 8
• 1
• 1
• 3/4 lb
• 1 lb
• to taste
• 1/4 cup
• 3 tbsp
• 1 1/2 cup
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Preheat grill to medium high or preheat broiler.

2. 2

   Brush oil and season all the ingredients.

3. 3

   Now Skewer them up on 4 metal skewers.

4. 4

   Now start the sauce.

5. 5

   In a saucepan place stock and mustard.

6. 6

   Bring to a boil, reduce heat for 2 minutes or until reduced to 1/2 cup.

7. 7

   While that is reducing, place the skewers on the grill.

8. 8

   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.

9. 9

   When the sauce is reduced to 1/2 cup, add the cream.

10. 10

    Bring to a boil, and reduce for another 2 minutes.

11. 11

    Now whisk in the butter.

12. 12

    Season to taste with salt and pepper and remove from the heat.

13. 13

    Place kabobs on a serving platter and drizzle sauce on top.

14. 14

    Recipe By:ESSENCE OF EMERIL SHOW #EE2210

15. 15

    Posted to MC-Recipe Digest V1 #271