Forktionary

Andouille And Chicken Kabobs With Creole Mustard Recipe

Fire up the grill for these flavorful Andouille and Chicken Kabobs! Marinated in zesty Creole seasoning, these juicy chicken and spicy andouille sausage skewers are grilled to perfection and then drizzled with a creamy, tangy Creole mustard sauce. Find Creole mustard at most supermarkets (Zatarain's is a great brand!), or easily make your own Creole seasoning using readily available spices. This recipe is perfect for a summer BBQ or a quick weeknight meal!

Prep Time 20 mins
Cook Time 25 mins
Calories 823.4 kcal
Protein 88g
Rating 4.7 (3 Reviews)
Andouille And Chicken Kabobs With Creole Mustard 91

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

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

  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.

Nutrition Information (Approximate per serving)

Sodium

74 g

Sugar

21g

Fat

120g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Lunch Main Dish / Dinner Poultry Chicken Recipes Beef & Red Meat Pork Recipes The Americas American Cajun & Creole Southern Keto Summer Recipes Game Day Recipes Grilling & Bbq

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Appetizers Main Dish Pork Poultry American Cajun Southern United States Barbecue Chicken Creole Dietary Low Carb Low In Something Meat Pork Sausage Chicken Breasts Grilling Technique