Andouille and Chicken Kabobs with Creole Mustard Sauce

Total Time:
35 min
15 min
20 min

4 servings

  • 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
  • For the creole mustard sauce:
  • 3 tablespoons creole mustard
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons 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 peppers, 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.

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