Andouille and Chicken Kabobs with Creole Mustard Sa

Name: Andouille and Chicken Kabobs with Creole Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 3 tablespoons creole mustard; 1 1/2 cups chicken stock; 1/2 cup heavy cream; 2 tablespoons butter

Servings: persons

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

1
Preheat grill to medium high or preheat broiler.
2
Brush oil and season all the ingredients.
3
Now Skewer them up on 4 metal skewers.
4
For each skewer use, 2 tomatoes, 2 pieces peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage.
5
Now start the sauce.
6
In a saucepan place stock and mustard.
7
Bring to a boil, reduce heat for 2 minutes or until reduced to 1/2 cup.
8
While that is reducing, place the skewers on the grill.
9
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.
10
When the sauce is reduced to 1/2 cup, add the cream.
11
Bring to a boil, and reduce for another 2 minutes.
12
Now whisk in the butter.
13
Season to taste with salt and pepper and remove from the heat.
14
Place kabobs on a serving platter and drizzle sauce on top.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Andouille and Chicken Kabobs with Creole Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andouille and Chicken Kabobs with Creole Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions