Title: Chicken and Andouille Strudels
Categories: None
Yield: 1 Servings

1 tb Vegetable oil
4 oz Andouille sausage; cut into
-1/4-inch dice
1/2 c Chopped onions
1 tb Chopped garlic
Salt and cayenne
1/4 c Water
1 c Sweet BBQ sauce
1 tb Chopped parsley
3 tb Grated Parmigiano-Reggiano
-cheese
4 Sheets phyllo dough

EMERIL LIVE SHOW #EMIA40

Preheat the oven to 375 degrees F. In a saute pan, over medium heat, add
the oil. Season the chicken with Essence. When the oil is hot, add the
chicken and saute for about 2 to 3 minutes, stirring constantly. Add the
andouille and saute for 2 minutes. Add the onions and garlic and saute for
5 minutes. Season with salt and cayenne. Add the water, 1/2 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 top of each 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 1/4 cup of the
chicken mixture on the bottom edge of each stack of phyllo. Fold two sides
of the phyllo toward the center about 1/4-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 the remaining BBQ sauce and grated cheese.

Yield: 4 servings

Posted to recipelu-digest by molony on Mar 10, 1998