Andouille & Chicken Kabobs With Creole Must Recipe
1 8 cherry tomatoes
1 1 green pepper, -- cut into
1 sm red onion, -- cut into 8
3/4 lb boneless, skinless chicken
: breast, -- cut into 12
1 lb andouille sausage link, --
: cut into 12 thick slices
: Salt and pepper
: Emeril's Creole Spice to
: taste (recipe included)
1/4 c olive oil
: For the creole mustard
3 TB creole mustard
1 1/2 c chicken stock
1/2 c heavy cream
2 TB 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 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
Yield: 4 servings
Recipe By :ESSENCE OF EMERIL SHOW #EE2210
Date: Thu, 31 Oct 1996 08:27:35
to Chicken Recipes
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Andouille & Chicken Kabobs With Creole Must Recipe from the Recipes 4U Cookbook
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