Shelly's Recipe

ANDOUILLE & CHICKEN KABOBS WITH CREOLE MUSTARD SAUCE

Category: Kabobs/Kebobs/Skewers

8 cherry tomatoes
1 green pepper; cut into 8-pieces
1 small 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
Cajun seasoning, salt and pepper, to taste
1/4 cup olive oil

Creole Mustard Sauce
3 tbsp Creole mustard
1 1/2 cups chicken stock
1/2 cup heavy cream
2 tbsp 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 of pepper, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage.

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 top. This recipe yields 4 servings.