Andouille and Chicken Kabobs with Creole Mustard Sauce

• 8 cherry tomatoes
• 1 green pepper, cut into 8 pieces
• 1 small red onion, cut into 8 pieces
• 3/4 pound (about 12 ounces) boneless, skinless chicken breast, cut into 12 pieces
• 1 pound Andouille sausage link, cut into 12 thick slices
• Salt and pepper
• Emeril's Creole Spice to taste (recipe included)
• 1/4 cup olive oil
• 3 tablespoons creole mustard
• 1 1/2 cups chicken stock
• 1/2 cup heavy cream
• 2 tablespoons butter

1. Preheat grill to medium high or 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 pieces peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces 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 minutes or until reduced to 1/2 cup.
8. While that is reducing, place the skewers on the grill.
9. 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.
10. When the sauce is reduced to 1/2 cup, add the cream.
11. Bring to a boil, and reduce for another 2 minutes.
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.

tomatoes, green pepper, red onion, chicken, sausage, salt, olive oil, creole mustard, chicken stock, heavy cream, butter

Taken from www.foodnetwork.com/recipes/emeril-lagasse/andouille-and-chicken-kabobs-with-creole-mustard-sauce-recipe.html (may not work)