Andouille And Chicken Kabobs With Creole Mustard S... |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Cajun on the grill! Ingredients:
8 cherry tomatoes |
1 green pepper; cut into ieces |
1 sm red onion; cut into 8 pieces |
.75 lb boneless skinless chicken-breast; cut into 12 pieces |
1 lb andouille sausage link; cut-12 thick slices |
1 salt; to taste |
1 freshly-ground black pepper;- to taste |
1 creole seasoning to taste |
1/4 cup olive oil |
1 === creole mustard sauce |
3 tbl. creole mustard |
1 1/2 cups chicken stock |
1/2 cup heavy cream |
2 tbl. butter |
Directions:
1. 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. 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 top.
2. Note- Soak wooden skewers in water before using on the grill, will not stop complete burning, but will cut down the burn of the wood
|
|