Recipe: Creole Skewers with Mustard Butter

Creole Skewers with Mustard Butter

25 bamboo skewers
1 red bell pepper, 1-inch chunks
1 red onion, 1-inch chunks
1 pound Andouille sausage, 1/2-inch rounds
1 green bell pepper, 1-inch chunks
1 pound large shrimp with tails, peeled and deveined

Mustard Butter:
1 cup unsalted butter
2 tablespoons minced garlic
3 tablespoons Creole mustard
2 teaspoons Worcestershire sauce
1 teaspoon 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.

Mustard Butter (makes 2 cups):
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 remelted later.

NOTES: Use this simple skewer as an hors d'oeuvre or main course. For a main course, serve four or five skewers per person. The spicy mustard butter is also excellent on grilled fish, chicken, or meat. It freezes well, so you can keep some on hand for last-minute inspirations or drop-in guests. Andouille is a smoked Cajun sausage, available in specialty delis and butcher shops.

Serves 5 to 6 as a main course
Source: the California Culinary Academy