Chicken & andouille strudels

Yield: 16 servings

Measure 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 \N emeril’s 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 \N dried fine bread crumbs; to bind
1 \N salt; to taste
1 \N freshly-ground black pepper; to taste
1.00 pack filo dough
¼ cup melted butter
2.00 cup sweet bbq sauce
1 \N long chives
1.00 tablespoon chopped chives

* 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@...


Recipe by: Emeril Lagasse

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