Free Recipe Chicken-Andouille Strudel
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Chicken-Andouille Strudel Recipe
3/4 c Diced; cooked chicken
1/4 c Cooked; crumbled andouille
-sausage
2 tb Chopped green onions
1/2 c Homemade or prepared
-barbecue sauce
Bayou Blast; see * Note
2 Sheets Phyllo dough
Oil; for drizzling
=== GARNISH ===
Chopped green onions
2 tb Grated Parmesan cheese
Chicken-Andouille Strudel Preparation
* Note: See the Bayou Blast – {Emeril”s Creole Seasoning} recipe which is included in this collection. Preheat oven to 375 degrees. Combine chicken, sausage, green onions and 2 tablespoons of barbecue sauce, mix well and season with Bayou Blast, to taste. Stack phyllo dough sheets on top of each other and cut into 4 long, even strips. Mound a quarter of chicken filling on bottom of each strip. Roll up like an eggroll, tucking in sides to prevent filling from leaking. Transfer rolls to a baking sheet, drizzle with a little oil and sprinkle with Creole seasoning. Bake 12 minutes until lightly-browned and crispy. Heat remaining barbecue sauce, spoon onto 4 plates and top with chicken roll. Sprinkle with green onions and Parmesan cheese, to garnish. This recipe yields 4 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK – (Show # EE-2133 broadcast 04-15-1997) Downloaded from their Web-Site – Formatted for MasterCook by Joe Comiskey, aka MR MAD – jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 04-22-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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