Andouille and Chicken Kabobs With Creole Mustard

Recipe by Outta Here
READY IN: 25mins




  • 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.