Recipe courtesy of Emeril Lagasse
Yield:
4 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 4 ounces andouille sausage, cut into 1/4-inch dice
  • 1 pound chicken breast, cut into 1/4-inch dice
  • 1/2 cup chopped onions
  • 1 tablespoon chopped garlic
  • Salt and cayenne
  • 1/4 cup water
  • 1 cup sweet BBQ sauce
  • 1 tablespoon chopped parsley
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 1/4 to 1/2 cup bread crumbs
  • 4 sheets phyllo dough

Directions

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 to bind the mixture well. It should be moist, not dry or wet. 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.

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