Creole Skewers with Mustard Butter

Course : Grilling
Serves: 6
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25 skewers bamboo skewers
1 medium red bell pepper -- 1-inch chunks
1 medium red onion -- 1-inch chunks
1 pound Andouille sausage -- 1/2-inch rounds
1 medium green bell pepper -- 1-inch chunks
1 pound large shrimp with tails -- peeled and deveined
-----Mustard Butter-----
1 cup unsalted butter
2 tablespoons minced garlic
3 tablespoons Creole mustard
2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
1/3 cup lemon juice
1 teaspoon salt and fresh ground pepper -- to taste

Preparation / Directions:

1. Soak skewers in water 15 minutes. Skewer ingredients in the following order: red pepper, onion, sausage (push skewer through casing side of sausage so the cut edge is parallel with the skewer), onion, green pepper, shrimp (push skewer through the length of the shrimp), red pepper, onion, sausage, onion, and green pepper. 2. Prepare a charcoal fire. When fire is ready, brush chunks of skewered food generously with Mustard Butter, place on oiled grill over heat, and cook 2 to 3 minutes per side. Serve with remaining Mustard Butter. Serves 5 to 6 as a main course. Mustard Butter: In a small saucepan, melt butter. Add garlic and whisk in mustard, Worcestershire, hot-pepper sauce, and lemon juice. Season with salt and pepper. Butter can be used at this point or chilled and remelted later. Makes 2 cups.

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