450 g (1 lb) large prawns, peeled, deveined, tails left on
340 g (12 oz) andouille sausage (may substitute another hot sausage), sliced into 2.5-cm (¾-in) thick rounds
8 bamboo skewers, 15 cm (6 inches) long (soak in water for 30 minutes so that they don’t burn up on the grill)
30 ml (2 tbsp) plus 2.5 ml (½ tsp) vegetable oil
5 ml (1 tsp) Creole seasoning
Spicy Bourbon Mustard
75 g (2½ oz) Creole mustard or other whole-grain spicy mustard
75 g (2½ oz) honey
30 ml (2 tbsp) Jack Daniels or other bourbon
5 ml (1 tsp) Tabasco Chipotle sauce
Prawn and Andouille Skewers
Prepare a medium-high fire on the grill.
Place the poblano, banana and Anaheim peppers on the hottest part of the grill and blister on all sides (this should take about 5 minutes). When peppers are blistered, wrap them together in plastic wrap and let cool on the counter top for at least 10 minutes. The steam created in the plastic wrap will loosen the skin for easy cleaning.
When the peppers have cooled, fill a small soup bowl with cool tap water and leave in the bottom of your kitchen sink. Start cleaning the peppers by slipping off the charred outer skin and removing the seeds and the stem from the top of the peppers. As your fingers get dirty rinse them in the bowl of water and continue cleaning. Never wash the pepper under the water, as all of the natural flavours will be washed away.
After cleaning, cut the peppers into similar 2.5-cm (1-in) pieces.
Thread the prawns, mixed peppers and sausage onto skewers in alternating order. Rub both sides with oil, and season with Creole seasoning.
Place skewers on the grill and cook for 2 minutes each side until prawns are pink and cooked through and sausages are browned and hot all the way through.
Baste the skewers with the Spicy Bourbon Mustard during the last 30 seconds of cooking. Serve immediately, passing additional spicy mustard on the side.
Spicy Bourbon Mustard
Mix all ingredients together in a medium bowl. The mustard may be kept in an airtight container, chilled, for up to 1 week.
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