Ingredients for Andouille And Chicken Kabobs With Creole Mustard
- 2 large tomatoes
- 1 green bell pepper
- 1 medium red onion
- 1 lb boneless, skinless chicken thighs
- 1 lb Andouille sausage
- 1 teaspoon salt, 1/2 teaspoon black pepper, plus more to taste
- 1 tablespoon Creole seasoning
- 2 tablespoons olive oil
- 1/4 cup Creole mustard
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons cold butter
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How to Make Andouille And Chicken Kabobs With Creole Mustard
- Preheat grill to medium-high heat (or preheat your broiler).
- In a bowl, toss 1 lb boneless, skinless chicken thighs (cut into 1-inch pieces), 1 lb Andouille sausage (sliced into 1-inch pieces), 2 large tomatoes (cut into 1-inch pieces), 1 green bell pepper (cored, seeded, and cut into 1-inch pieces), and 1 medium red onion (cut into 1-inch pieces) with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon Creole seasoning.
- Thread the chicken, sausage, tomatoes, peppers, and onions onto 4 metal skewers, alternating ingredients for a visually appealing kabob.
- In a small saucepan, whisk together 1/2 cup chicken broth and 1/4 cup Creole mustard.
- Bring the sauce to a boil over medium heat, then reduce heat and simmer gently for 2 minutes, or until slightly reduced (about 1/2 cup).
- While the sauce simmers, place the skewers on the preheated grill.
- Grill the kabobs for 5-7 minutes per side, or until the chicken is cooked through and no longer pink inside (internal temperature should reach 165°F).
- Once the sauce is reduced, stir in 1/4 cup heavy cream.
- Bring to a gentle boil, reduce heat, and simmer for another 2 minutes.
- Remove from heat and stir in 2 tablespoons of cold butter until melted and smooth.
- Season the sauce to taste with salt and pepper.
- Place the grilled kabobs on a serving platter and drizzle generously with the creamy Creole mustard sauce.
Nutrition Information (Approximate per serving)
Sodium
74 g
Sugar
21g
Fat
120g
Carbs
4g
