Andouille And Chicken Kabobs With Creole Mustard Sauce

Ingredients

  • 8 cherry tomatoes
  • 1 green pepper, cut into 8 pieces
  • 1 small red onion, cut into 8 pieces
  • 3/4 pound (about 12 ounces) boneless, skinless chicken breast, cut into 12 pieces
  • 1 pound Andouille sausage link, cut into 12 thick slices
  • Salt and pepper
  • Emeril's Creole Spice to taste (recipe included)
  • 1/4 cup olive oil

For the creole mustard sauce:

  • 3 tablespoons creole mustard
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons butter

Description

Food Network Invites You To Try This Andouille And Chicken Kabobs With Creole Mustard Sauce Recipe From Emeril Lagasse.

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