---------- Recipe via Meal-Master (tm) v8.04
       Title: Andouille And Chicken Kabobs With Creole Must
  Categories: New, Text, Import
       Yield: 4 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
   :          Emeril’s Creole Spice to
   :          taste (recipe included)
       1/4 c  olive oil
   :          For the 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
   Recipe By     :ESSENCE OF EMERIL SHOW #EE2210
                                         Date: Thu, 31
   Oct 1996 08:27:35 -0500