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.
Food Network
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