Andouille And Chicken Kabobs With Creole Mustard Sauce Recipe

• 8 x Cherry tomatoes
• 1 x Green pepper cut into 8 pcs
• 1 sm Red onion cut into 8 pcs
• 3/4 lb Boneless skinless chicken breast cut into 12 pcs
• 1 lb Andouille sausage link cut 12 thick slices Salt to taste Freshly-grnd black pepper to taste Bayou Blast to taste, see * Note
• 1/4 c. Extra virgin olive oil
• 3 Tbsp. Creole mustard
• 1 1/2 c. Chicken stock
• 1/2 c. Heavy cream
• 2 Tbsp. Butter

1. Preheat grill to medium-high or possibly preheat broiler.
2. Brush oil and season all the ingredients.
3. Now skewer them up on 4 metal skewers.
4. For each skewer use, 2 tomatoes, 2 pcs of pepper, 2 pcs of onion, 3 pcs of chicken, 3 pcs of andouille sausage.
5. Now start the sauce.
6. In a saucepan place stock and mustard.
7. Bring to a boil, reduce heat for 2 min or possibly till reduced to 1/2 c..
8. While which is reducing, place the skewers on the grill.
9. Cook for about 5 min on one side and then flip over and cook for about another 5 min or possibly till chicken is no longer pink inside.
10. When the sauce is reduced to 1/2 c., add in the cream.
11. Bring to a boil, and reduce for another 2 min.
12. Now whisk in the butter.
13. Season to taste with salt and pepper and remove from the heat.
14. Place kabobs on a serving platter and drizzle sauce on top.
15. This recipe yields 4 servings.

tomatoes, green pepper, red onion, chicken, sausage, extra virgin olive oil, creole mustard, chicken, heavy cream, butter

Taken from cookeatshare.com/recipes/andouille-and-chicken-kabobs-with-creole-mustard-sauce-65138 (may not work)