Ingredients Jump to Instructions ↓

  1. 8 Cherry tomatoes

  2. 1 Green pepper -- cut into 8 pieces 1 small Red onion -- cut into 8 pieces 3/4 pound Boneless skinless chicken breast -- cut into 12 pieces 1 pound Andouille sausage link -- cut 12 thick slices Salt -- to taste Freshly-ground black pepper -- to taste Bayou Blast -- to taste, seeNote

  3. 1/4 cup Olive oil

  4. 3 tablespoons Creole mustard

  5. 1 1/2 cups Chicken stock

  6. 1/2 cup Heavy cream

  7. 2 tablespoons Butter

Instructions Jump to Ingredients ↑

  1. 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


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