Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    Cherry tomatoes
   1                    Green pepper -- cut into 8 pieces
   1      small         Red onion -- cut into 8 pieces
     3/4  pound         Boneless skinless chicken breast -- cut into 12 pieces
   1      pound         Andouille sausage link -- cut 12 thick slices
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
                        Bayou Blast -- to taste, see * Note
     1/4  cup           Olive oil
                        === CREOLE MUSTARD SAUCE ===
   3      tablespoons   Creole mustard
   1 1/2  cups          Chicken stock
     1/2  cup           Heavy cream
   2      tablespoons   Butter

Preparation:

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection. Preheat grill to medium-high or preheat broiler. Brush oil and season all the ingredients. Now skewer them up on 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces of pepper, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Now start the sauce. In a saucepan place stock and mustard. Bring to a boil, reduce heat for 2 minutes or until reduced to 1/2 cup. While that is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then flip 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 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 sauce on top. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2210 broadcast 10-16-1997) Formatted for MasterCook by Joe Comiskey, aka MR MAD - 11-12-199