Ingredients Jump to Instructions ↓

  1. 8 Cherry tomatoes

  2. 1 Green pepper - cut into 8 pieces 1 Red onion - cut into 8 pieces (small)

  3. 3/4 lb 340g / 11oz Boneless skinless chicken breast - cut into 12 pieces 1 lb 454g / 16oz Andouille sausage link - cut 12 thick slices Salt - to taste Freshly-ground black pepper - to taste Bayou Blast - to taste, seehints

  4. 1/4 cup 59ml Olive oil Creole Mustard Sauce

  5. 3 tablespoons 45ml Creole mustard

  6. 1 1/2 cups 355ml Chicken stock

  7. 1/2 cup 118ml Heavy cream

  8. 2 tablespoons 30ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback