Andouille And Chicken Kabobs With Creole Mustard Sauce

Grrrrrgh!
Course : Cajun
From: HungryMonster.com
Serves: 4
 

Ingredients:

2 tablespoons Butter
1/2 cup Heavy cream
1 1/2 cups Chicken stock
3 tablespoons Creole mustard
--- CREOLE MUSTARD SAUCE ---
1/4 cup Olive oil
1 teaspoon Bayou Blast -- to taste, see * Note
1/2 teaspoon Freshly-ground black pepper -- to taste
1 teaspoon salt -- to taste
1 pound Andouille sausage link -- cut 12 thick slices
3/4 pound Boneless skinless chicken breast -- cut into 12 pieces
1 small red onion -- cut into 8 pieces
8 medium Cherry tomatoes
1 medium Green pepper -- cut into 8 pieces
 

Preparation:

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. 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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2210 broadcast 10-16-1997) Formatted for MasterCook by Joe Comiskey, aka MR MAD - 11-12-199