Ingredients
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8 cherry tomatoes
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1 green pepper, seeded and cut into 8 pieces an
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1 red onion, peeled and cut into 8 pieces
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1 lb andouille sausage, cut into 12 thick slices
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salt and pepper, to taste
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creole seasoning, to taste
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1/4 cup olive oil
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3 tablespoons creole mustard
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1 1/2 cups chicken stock
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1/2 cup heavy cream
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3/4 lb boneless skinless chicken breast, cut into 12 pieces
Instructions
- Preheat grill to medium high or preheat broiler.
- Brush oil on all vegies and meat, and season with salt, pepper and creole seasoning.
- Use 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces green peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Thread the pieces randomly.
- For the sauce: In a saucepan combine the stock and mustard. Bring to a boil, reduce heat and gently boil for 2 minutes or until reduced to 1/2 cup.
- While sauce is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then turn them 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 gentle 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 with the sauce.