Andouille and Chicken Kabobs with Creole Mustard Sauce
| Yield: | 1 Servings |
| Categories: |
| 8 | Cherry tomatoes | |
| 1 | Green pepper,; cut into 8 pieces | |
| 1 | sm | Red onion,; cut into 8 pieces |
| 3/4 | lb | Boneless, skinless chicken breast,; cut into 12 pieces |
| 1 | lb | Andouille sausage link,; cut into 12 thick slices |
| Salt and pepper | ||
| Emeril's Creole Spice to taste (recipe included) | ||
| 1/4 | c | Olive oil |
| CREOLE MUSTARD SAUCE | ||
| 3 | tb | Creole mustard |
| 1 1/2 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| 2 | tb | Butter |
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