Andouille And Chicken Kabobs With Creole Mustard Recipe

Ingredients for Andouille And Chicken Kabobs With Creole Mustard

• Cherry Tomatoes
• Green Pepper
• Red Onion
• Boneless Skinless Chicken Breast
• 1 lb Andouille sausage (sliced into 1-inch pieces)
• Salt And Pepper
• 1 tablespoon Creole seasoning
• Olive Oil
• Creole Mustard
• Chicken Stock
• Heavy Cream
• 2 tablespoons cold butter

How to Make Andouille And Chicken Kabobs With Creole Mustard

1. Preheat grill to medium-high heat (or preheat your broiler).
2. 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.
3. Thread the chicken, sausage, tomatoes, peppers, and onions onto 4 metal skewers, alternating ingredients for a visually appealing kabob.
4. In a small saucepan, whisk together 1/2 cup chicken broth and 1/4 cup Creole mustard.
5. 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).
6. While the sauce simmers, place the skewers on the preheated grill.
7. 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).
8. Once the sauce is reduced, stir in 1/4 cup heavy cream.
9. Bring to a gentle boil, reduce heat, and simmer for another 2 minutes.
10. Remove from heat and stir in 2 tablespoons of cold butter until melted and smooth.
11. Season the sauce to taste with salt and pepper.
12. Place the grilled kabobs on a serving platter and drizzle generously with the creamy Creole mustard sauce.