| 8 x Cherry tomatoes |
2 cherry tomatoes |
$1.99 per pound
|
$0.54 |
| 1 x Green pepper cut into 8 pcs |
1/4 pepper |
$2.19 per pound
|
$0.14 |
| 1 sm Red onion cut into 8 pcs |
1/4 onion |
$0.99 per pound
|
$0.08 |
| 3/4 lb Boneless skinless chicken breast cut into 12 pcs |
3 oz |
$2.99 per pound
|
$0.56 |
| 1 lb Andouille sausage link cut 12 thick slices Salt to taste Freshly-grnd black pepper to taste Bayou Blast to taste, see * Note |
1/4 lb |
$7.19 per 19 3/4 ounces
|
$1.46 |
| 1/4 c. Extra virgin olive oil |
1 tablespoon |
$5.99 per 16 fluid ounces
|
$0.19 |
| 3 Tbsp. Creole mustard |
2 1/4 teaspoons |
$2.69 per 8 ounces
|
$0.13 |
| 1 1/2 c. Chicken stock |
1/3 cup |
$0.99 per 14 1/2 ounces
|
$0.21 |
| 1/2 c. Heavy cream |
2 tablespoons |
$3.89 per pint
|
$0.24 |
| 2 Tbsp. Butter |
1 1/2 teaspoons |
$3.99 per 16 ounces
|
$0.06 |
| Total per Serving |
$3.62 |
| Total Recipe |
$14.50 |
Suggestions?