Creole Skewers with Mustard Butter
25 bamboo skewers
1 red bell pepper -- 1-inch chunks
1 red onion -- 1-inch chunks
1 lb. Andouille sausage – 1 inch rounds
1 green bell pepper -- 1-inch chunks
1 lb. large shrimp with tails -- peeled and deveined
1 cup unsalted butter
2 tbsp. minced garlic
3 tbsp. Creole mustard
2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1/3 cup lemon juice
Salt and fresh ground pepper, to taste
Soak skewers in water 15 minutes. Skewer ingredients in the
following order: red pepper, onion, sausage (push skewer through
casing side of sausage so the cut edge is parallel with the skewer),
onion, green pepper, shrimp (push skewer through the length of the
shrimp), red pepper, onion, sausage, onion, and green pepper.
Prepare a charcoal fire. When fire is ready, brush chunks of
skewered food generously with Mustard Butter, place on oiled grill
over heat, and cook 2 to 3 minutes per side.
Serve with remaining Mustard Butter.
Serves 5 to 6 as a main course.
Mustard Butter: In a small saucepan, melt butter. Add garlic and
whisk in mustard, Worcestershire, hot-pepper sauce, and lemon juice.
Season with salt and pepper. Butter can be used at this point or
chilled and re-melted later.