Title: Andouille and chicken kabobs with creole mustard sauce
 Categories: New, Text, Import
      Yield: 1 Servings
 
      8    Cherry tomatoes
      1    Green pepper,; cut into 8
           -pieces
      1 sm Red onion,; cut into 8
           -pieces
    3/4 lb Boneless, skinless chicken
           -breast,; cut into 12 pieces
      1 lb Andouille sausage link,; cut
           -into 12 thick slices
           Salt and pepper
           E.'s Creole Spice to
           -taste (recipe included)
    1/4 c  Olive oil

--------------------CREOLE MUSTARD SAUCE-------------------------
      3 tb Creole mustard
  1 1/2 c  Chicken stock
    1/2 c  Heavy cream
      2 tb 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.
  
  Yield: 4 servings