non-stop. [deconstructed kabobs w. andouille, chicken & creole mustard sauce]
How is it already August?! The next couple months are going to fly by for me, as I’ll be in Ohio two different weekends, then my brother gets married in September. Though it’s been extremely busy, it has been and will be a blast spending time with family and friends. I’ll only be in LA two weekends out of the upcoming seven, so I might be a little slow to post!
On to the recipe–this dish is simple and delicious, with the star being the creole mustard sauce. The meat and vegetables can be served on or off the kabobs. Unfortunately, I wasn’t able to snap a photo until after we ate, so the veggies aren’t pictured. Food blogger fail!
8 cherry tomatoes
1 red bell pepper, cut into 8 pieces
1 small red onion, cut into 8 pieces
3/4 lb. (about 12 oz.) boneless, skinless chicken breast, cut into 12 pieces
1 lb. Andouille sausage link, cut into 12 thick slices
Salt and pepper
Emeril’s Essence Creole Spice, to taste
1/4 cup olive oil
Preheat grill to medium high.
Brush oil and season all of the ingredients. Skewer meat and vegetables on metal skewers. For each skewer, use tomatoes, 2 pieces peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage.
Mustard sauce recipe:
6 tbsp. creole mustard
3 cups chicken stock
1 cup heavy cream
4 tbsp. butter
Pour chicken stock and mustard into a saucepan. Bring to a boil, then reduce heat for 3-4 minutes, or until reduced to 1 cup.
While broth is reducing, place the skewers on the grill. Cook for about 5 minutes on one side, then flip over and cook for another 5 minutes, or until chicken is cooked through.
When sauce is reduced to 1 cup, add the cream. Bring to a boil and reduce for another few minutes. Now whisk in the butter. Season to taste with salt and pepper and remove from heat. Place kabobs on a serving platter and drizzle sauce on top, or serve sauce on the side.
Recipe from Food Network.