Andouille & Chicken Kabobs With Creole Mustard
Created by Mikekey on November 7, 2013
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #11044
Ingredients
- 88 grams cherry tomatoes (8 tomatoes)
- 1 green bell pepper (seeded and cut into 8 pieces an)
- 1 red onion (peeled and cut into 8 pieces)
- 3/4 pound boneless skinless chicken breast (cut into 12 pieces)
- 1 pound andouille sausage (cut into 12 thick slices)
- Salt and pepper, to taste
- Creole seasoning, to taste
- 1/4 cup olive oil
- FOR CREOLE MUSTARD SAUCE
- 3 tablespoons mustard (Creole mustard)
- 1 1/2 cups chicken stock
- 1/2 cup heavy cream
- 2 tablespoons butter
How to Make
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Step 1: Preheat grill to medium high or preheat broiler.
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Step 2: Brush oil on all vegies and meat, and season with salt, pepper and creole seasoning.
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Step 3: Use 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces green peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Thread the pieces randomly.
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Step 4: *For the sauce:* In a saucepan combine the stock and mustard. Bring to a boil, reduce heat and gently boil for 2 minutes or until reduced to 1/2 cup.
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Step 5: While sauce is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then turn them over and cook for about another 5 minutes or until chicken is no longer pink inside.
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Step 6: When the sauce is reduced to 1/2 cup, add the cream. Bring to a gentle boil, and reduce for another 2 minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from the heat.
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Step 7: Place kabobs on a serving platter and drizzle with the sauce.
Nutritional Facts
- Serving Size: 1 (343.2 g)
- Calories 765.8
- Total Fat - 61.3 g
- Saturated Fat - 21 g
- Cholesterol - 199.5 mg
- Sodium - 1296.7 mg
- Total Carbohydrate - 8.9 g
- Dietary Fiber - 1.7 g
- Sugars - 2.8 g
- Protein - 43.6 g
- Calcium - 58.2 mg
- Iron - 2.5 mg
- Vitamin C - 35.7 mg
- Thiamin - 0.4 mg