Andouille And Chicken Kabobs With Creole Mustard Food

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CAJUN KEBABS WITH CHICKEN AND ANDOUILLE



Cajun Kebabs with Chicken and Andouille image

In about half an hour, sit down to a high-style, low-country, crowd-pleasing dinner of chicken and sausage worthy of the bayou's best restaurant.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Number Of Ingredients 10

2 tablespoons olive oil, plus more for grates
2 tablespoons finely chopped red onion, plus 1 small red onion, cut into 2-inch pieces, layers separated
1 celery stalk, thinly sliced
1 red bell pepper (ribs and seeds removed), cut into 1/4-inch pieces
Coarse salt and ground pepper
2 cans (15 ounces each) black-eyed peas, rinsed and drained
1 tablespoon red-wine vinegar
1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch chunks
1 teaspoon dried oregano
12 ounces precooked andouille or kielbasa sausage (about 2 links), cut into 16 pieces

Steps:

  • Soak eight 6-inch-long wooden skewers in water for 15 minutes. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium. Add chopped onion, celery, and bell pepper; season with salt and pepper. Cook until soft, 5 to 6 minutes. Remove from heat; stir in black-eyed peas, vinegar, and remaining oil.
  • Heat grill to medium; lightly oil grates. Season chicken with oregano, salt, and pepper. Alternately thread chicken, onion, and sausage onto skewers.
  • Grill, turning occasionally, until chicken is cooked through, 15 to 20 minutes. Serve skewers with black-eyed pea salad.

ANDOUILLE AND CHICKEN KABOBS WITH CREOLE MUSTARD



Andouille and Chicken Kabobs With Creole Mustard image

Creole mustard can be found in larger supermarkets. Zatarain's is a popular brand. Creole seasoning can be found in stores, or there are some recipes here on Food.com.

Provided by Outta Here

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

8 cherry tomatoes
1 green pepper, seeded and cut into 8 pieces an
1 red onion, peeled and cut into 8 pieces
3/4 lb boneless skinless chicken breast, cut into 12 pieces
1 lb andouille sausage, cut into 12 thick slices
salt and pepper, to taste
creole seasoning, to taste
1/4 cup olive oil
3 tablespoons creole mustard
1 1/2 cups chicken stock
1/2 cup heavy cream
2 tablespoons butter

Steps:

  • Preheat grill to medium high or preheat broiler.
  • Brush oil on all vegies and meat, and season with salt, pepper and creole seasoning.
  • Use 4 metal skewers. For each skewer use, 2 tomatoes, 2 pieces green peppers, 2 pieces of onion, 3 pieces of chicken, 3 pieces of andouille sausage. Thread the pieces randomly.
  • For the sauce: In a saucepan combine the stock and mustard. Bring to a boil, reduce heat and gently boil for 2 minutes or until reduced to 1/2 cup.
  • While sauce is reducing, place the skewers on the grill. Cook for about 5 minutes on one side and then turn them 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 gentle 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 with the sauce.

Nutrition Facts : Calories 823.4, Fat 65.1, SaturatedFat 24.2, Cholesterol 177.9, Sodium 1791, Carbohydrate 14.7, Fiber 1.9, Sugar 5.3, Protein 44.1

ANDOUILLE SAUSAGE AND SHRIMP WITH CREOLE MUSTARD SAUCE



Andouille Sausage and Shrimp with Creole Mustard Sauce image

Categories     Herb     Mustard     Onion     Pork     Sauté     Quick & Easy     Low Cal     Mardi Gras     Sausage     Shrimp     Bell Pepper     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1 pound uncooked peeled deveined large shrimp
1 tablespoon Creole or Cajun seasoning*
2 tablespoons vegetable oil, divided
1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
1 large onion, halved, thinly sliced
1 large red bell pepper, cut into 1/3-inch-wide strips
1 tablespoon chopped fresh thyme
1 cup low-salt chicken broth
5 tablespoons Creole mustard (such as Zatarain's)
2 teaspoons red wine vinegar
*Available in the spice section of most supermarkets.

Steps:

  • Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

ANDOUILLE AND CHICKEN CREOLE PASTA



Andouille and Chicken Creole Pasta image

Make and share this Andouille and Chicken Creole Pasta recipe from Food.com.

Provided by pinkie

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb andouille sausage, diced
2 boneless skinless chicken breast halves, cut into strips
3 tablespoons creole seasoning
2 tablespoons margarine or 2 tablespoons butter
1 green bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
8 ounces fresh mushrooms, sliced (optional)
4 green onions, chopped
1 (14 1/2 ounce) can fat-free chicken broth
1 cup milk
2 teaspoons lemon pepper
2 teaspoons garlic powder
1/4 cup cornstarch
1/2 cup cold water
1 (16 ounce) package linguine

Steps:

  • Heat a large skilled over medium-high heat.
  • Cook sauage and chicken with the Creole seasoning until the meat is about halfway done.
  • Add the mushrooms, green onion, green pepper and red pepper.
  • Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
  • Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low.
  • (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved- I like to use a coffee mug.
  • Stir into skilled.
  • Cook, stirring gently, until the sausage returns to a boil.
  • Boil for one minutes, then remove from heat and set aside.
  • Serve hot over cooked pasta.

Nutrition Facts : Calories 830.5, Fat 26.2, SaturatedFat 8.3, Cholesterol 75.1, Sodium 1251.3, Carbohydrate 103.2, Fiber 5.4, Sugar 5.3, Protein 43

ANDOUILLE-STUFFED PORK LOIN WITH CREOLE MUSTARD



Andouille-Stuffed Pork Loin with Creole Mustard image

Provided by Guy Fieri

Categories     Pork     Kid-Friendly     Dinner     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 6-8 servings

Number Of Ingredients 20

Brine:
1/2 cup kosher salt
1/2 cup sugar
12 black peppercorns
6 garlic coves, roughly chopped
6 fresh thyme sprigs
2 bay leaves
1 small yellow onion, peeled and sliced into rings
4 cups ice cubes
Pork:
One 3-pound boneless pork loin roast with a nice fat cap layer on top
1 large (about 4-ounce) Andouille sausage link
Kosher salt and freshly ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
1 teaspoon ground cumin
1 to 2 tablespoons canola oil
Creole mustard (e.g., Zatarain's)
Special equipment:
Grill with lid, large freezer bag, honing steel, instant-read meat thermometer.

Steps:

  • 1. To prepare the brine, bring 6 cups water, the salt, sugar, peppercorns, garlic, thyme, bay leaves, and onion to a simmer in a medium pot over medium heat. Stir until the sugar and salt have completely dissolved. Remove from the heat and add the ice cubes to cool.
  • 2. Place the pork loin in large freezer bag (or large plastic container with a lid). Pour the brine into the freezer bag, submerging the roast completely, seal, and set aside for 2 hours.
  • 3. Preheat the grill and set up two zones-one hot for searing and another medium for cooking through.
  • 4. Using the tip of a paring knife, pierce the casing of the sausage all over (this will ensure the flavor of the sausage goes into the pork as it cooks). Remove the pork from the brine and pat it dry with paper towels. Using a clean honing steel, poke a hole into the center of the loin lengthwise and work it all the way through so it creates a cavity. Insert the sausage into the cavity so that it sits neatly within the roast. Season the roast with salt, pepper, granulated garlic, paprika, and cumin.
  • 5. Wipe down the grates of the grill with oil-blotted towels. Place the roast on the hot part of the grill and sear fat side down, 3 to 4 minutes, and then on each of the three other sides. Transfer the roast to the cooler part of the grill (indirect heat) and cook until the internal temperature hits 165°F on an instant-read thermometer, 45 to 55 minutes. Set the roast on a platter and tent with foil. Allow it to rest for 15 minutes before carving into thick slices. Served drizzled with juices from the platter and the Creole mustard.

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