Wednesday, November 9, 2011

Chicken and Andouille Strudels - WTF and WOW Recipe Wednesday

I spent entirely too much time looking at these three tumbler sites last night.  I found them to be totally hilarious, so I thought it was important to share.  BTW - this morning my blog passed 50,000 page views.  I really appreciate your clicks.  You should probably make these chicken and andouille strudels to celebrate with me.  Thanks again and I hope you enjoy the pictures from cats, dogs and food in space!

Chicken and Andouille Strudels (

1 tablespoon vegetable oil
Emeril’s Original Essence Seasoning
4 ounces andouille sausage, diced
1 pound chicken breast, diced
½ cup chopped onions
1 tablespoon chopped garlic
Salt and cayenne, to taste
¼ to ½ cup bread crumbs
¼ cup water
1 cup sweet BBQ sauce
1 tablespoon chopped parsley
3 tablespoons grated Parmigiano-Reggiano cheese
4 sheets phyllo dough
Parchment paper

Preheat the oven at 375 degrees.  In a sauté pan, over medium heat, add the oil.  Season the chicken Emeril’s Original Essence seasoning.  When the oil is hot, add the chicken and sauté for about 2 to 3 minutes, stirring constantly.  Add the andouille and sauté for 2 minutes.  Add the onions and garlic and sauté for 5 minutes.  Season with salt and cayenne.  Add the water, ½ cup BBQ sauce, parsley and cheese and simmer for 1 minute.  Remove from the heat and stir in the bread crumbs.  Cool the mixture completely.  Stack the four sheets of phyllo dough one on top of the other and cut all into thirds.  You will have a total of 12 sheets.  Divide the sheets into four 3-sheet stacks.  Keep the phyllo covered with a damp towel to prevent the phyllo from drying out.  Lightly brush the top of each stack with vegetable oil.  Put ½ cup of the chicken mixture on the bottom edge of each stack of phyllo.  Fold two sides of the phyllo toward the center about ¼ inch.  Then, beginning at the bottom, roll up the phyllo securely, pressing each to close.  Lightly brush each strudel with oil.  Line a baking sheet with parchment paper.  Place the strudels on the paper, about 2 inches apart and bake for 15 minutes or until golden brown.  Remove from the oven and cut each strudel in half at a diagonal and serve each with remaining BBQ sauce and grated cheese.

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