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Andouille And Chicken Kabobs With Creole Must

Title: Andouille And Chicken Kabobs With Creole Must is a home-style recipe. Serves 4. Categories: New, Text, Import 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 s...

Ingredients

• 8
• 1

Method (preview)

1. 1

   Categories: New, Text, Import 8 cherry tomatoes 1 green pepper, -- cut into 8

2. 2

   Pieces 1 sm red onion, -- cut into 8

3. 3

   Pieces 3/4 lb boneless, skinless chicken

4. 4

   Breast, -- cut into 12

5. 5

   Cut into 12 thick slices

6. 6

   Emeril's Creole Spice to: taste (recipe included)

7. 7

   Preheat grill to medium high or preheat broiler.

8. 8

   Brush oil and season all the ingredients.

9. 9

   Now Skewer them up on 4 metal skewers.

10. 10

    Now start the sauce.

11. 11

    In a saucepan place stock and mustard.

12. 12

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

13. 13

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

14. 14

    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.

15. 15

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

16. 16

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

17. 17

    Now whisk in the butter.

18. 18

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

19. 19

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

20. 20

    Recipe By:ESSENCE OF EMERIL SHOW #EE2210

21. 21

    Oct 1996 08:27:35 -0500