Recipe - Andouille And Chicken Kabobs With Creole Mustard Sauce

8 Cherry tomatoes
1 Green pepper,; cut into 8
pieces
1 small Red onion,; cut into 8
pieces
Three fourths pound Boneless, skinless chicken
breast,; cut into 12 pieces
1 pound Andouille sausage link,; cut
into 12 thick slices
Salt and pepper
Emeril's Creole Spice to
taste (recipe included)
One fourth cup Olive oil

CREOLE MUSTARD SAUCE
3 tablespoon Creole mustard
1 One half cup Chicken stock
One half cup Heavy cream
2 tablespoon 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 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 One half 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 One half 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
Recipe By :ESSENCE OF EMERIL SHOW #EE2210

Posted to MCRecipe Digest V1 #271

Date: Thu, 31 Oct 1996 08:27:35 0500

From: Meg Antczak meginny@frontiernet.net