Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Diced, cooked chicken |
| ¼ cup | Cooked, crumbled andouille |
| \N \N | Sausage |
| 2 tablespoons | Chopped green onions, plus |
| \N \N | Extra for garnish |
| ½ cup | Homemade or prepared |
| \N \N | Barbecue sauce |
| \N \N | Creole spice |
| 2 \N | Sheets phyllo dough |
| \N \N | Oil, for drizzling |
| 2 tablespoons | Grated Parmesan cheese |
Preheat oven to 375 degrees. Combine chicken, sausage, green onions and 2 tablespoons of barbecue sauce, mix well and season with Creole spice, 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 spice. 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.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2133