Chicken & andouille strudels
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| 4.00 | ounce | andouille sausage; finely chopped |
| 8.00 | ounce | chicken breast; finely chopped |
| 1.00 | tablespoon | minced shallots |
| 2.00 | teaspoon | minced garlic |
| 1 | emerils essence; see * note | |
| 1.00 | cup | veal reduction |
| 2.00 | tablespoon | chopped green onions |
| ¼ | cup | grated parmigiano-reggiano; plus |
| 2.00 | tablespoon | grated parmigiano-reggiano |
| 1 | dried fine bread crumbs; to bind | |
| 1 | salt; to taste | |
| 1 | freshly-ground black pepper; to taste | |
| 1.00 | pack | filo dough |
| ¼ | cup | melted butter |
| 2.00 | cup | sweet bbq sauce |
| 1 | long chives | |
| 1.00 | tablespoon | chopped chives |
Directions
* Note: See the “Emeril’s Essence Information” recipe which is included in this collection.
Preheat the oven to 400 degrees. In a saute pan, heat the olive oil.
When the oil is hot, render the Andouille for 2 minutes. Stir in the diced chicken and continue to cook for 2 minutes. Add the shallots and garlic and saute for 1 minute. Season with Emeril’s Essence. Add the veal reduction and bring up to a simmer. Remove from the heat and turn into a mixing bowl. Fold in the green onions and cheese. Fold in enough bread crumbs to bind the filling. * The filling should hold its shape when formed into a ball. Season with salt and pepper. Cut the filo into 3 pieces, crosswise. For each individual strudel, lay three pieces of filo on a working surface, with the short end facing you. Place 2 tablespoons of the filling towards the top of the filo.
Bring the edges of the filo in about ½-inch. Gently roll the strudel away from the body, leaving a ½-inch at the bottom (like your rolling a jelly roll). Lightly brush the end of the strudel with the butter. Seal the strudel tightly. Place the strudel on a baking sheet. Brush the strudel with butter. Continue the process until all the filling is used. Bake the strudels for about 6 to 8 minutes, or until golden-brown. Spoon the sauce in the center of the plate. Mound the strudels in the center of the sauce. Garnish with the grated cheese, long chives and chopped chives. This recipe yields about 16 strudels.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2452 broadcast 12-24-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
02-11-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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