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Recipe Name: Andouille And Chicken Kabobs With Creole Mustard Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

8 Cherry Tomatoes
1 Green pepper, cut into 8
1 Red onion, cut into 8
3/4 Pound(s) Boneless, skinless chicken
breast cut into 12
1 Pound(s) Andouille sausage link, cut
into 12 thick slices
Salt and pepper
Emeril's Creole Spice to, Emeril's Creole Spice to
taste recipe included
1/4 Cup(s) Olive oil
3 Tablespoon(s) Creole mustard
1 1/2 Cup(s) Chicken stock
1/2 Cup(s) Heavy cream
2 Tablespoon(s) 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 Posted
to MC-Recipe Digest V1 #271 Date: Thu, 31 Oct 1996 08:27:35 -0500
From: Meg Antczak <>

Nutrition (calculated from recipe ingredients)
Calories: 3482
Calories From Fat: 1271
Total Fat: 143.7g
Cholesterol: 537.6mg
Sodium: 3560.6mg
Potassium: 3294.7mg
Carbohydrates: 397.4g
Fiber: 13.4g
Sugar: 177.2g
Protein: 151.8g

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