Chicken-andouille Strudel
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Essnce02 | 4 | Servings | |
INGREDIENTS
| 3/4 | c | Diced, cooked chicken |
| 1/4 | c | Cooked, crumbled andouille |
| sausage | ||
| 2 | T | 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 | T | Grated Parmesan cheese |
INSTRUCTIONS
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 -
http://www.foodtv.com 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1795
Calories From Fat: 1232
Total Fat: 138.8g
Cholesterol: 568.1mg
Sodium: 4723.2mg
Potassium: 195.3mg
Carbohydrates: 27g
Fiber: 1.9g
Sugar: 4.1g
Protein: 114.9g