Andouille and Chicken Kabobs With Creole Mustard

Creole mustard can be found in larger supermarkets. Zatarain's is a popular brand. Creole seasoning can be found in stores, or there are some recipes here on Food.com.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 8  cherry tomatoes
• 1  green pepper, seeded and cut into 8 pieces an
• 1  red onion, peeled and cut into 8 pieces
• 3⁄4 lb boneless skinless chicken breast, cut into 12 pieces
• 1  lb andouille sausage, cut into 12 thick slices
•  salt and pepper, to taste
•  creole seasoning, to taste
• 1⁄4 cup olive oil

• Creole mustard sauce

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

Directions

1. Preheat grill to medium high or preheat broiler.
2. Brush oil on all vegies and meat, and season with salt, pepper and creole seasoning.
3. 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.
4. 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.
5. 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.
6. 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.
7. Place kabobs on a serving platter and drizzle with the sauce.