CraigC
Guru
Ingredients
1 Tbsp plus 2 tsp vegetable oil
1 B/s chicken breast (6 oz), cut into 1/4 dice
1 tsp Creole seasoning (recipe to follow)
4 Ounces andouille sausage or other spicy smoked sausage, cut into 1/4 dice
1/2 Cup chopped sweet onion
2 tsp chopped garlic
1/2 tsp salt
1/4 tsp cayenne pepper1/4 Cup water
1-1/4 Cup Sweet BBQ Sauce (recipe to follow)
1 Tbsp chopped, fresh parsley (optional)
3 Tbsp freshly grated Parmigiano-Reggiano
2 Tbsp dried, fine white bread crumbs
4 Sheets phyllo dough
Directions
1) Heat 1 Tbsp of oil in a 10" saute pan over med heat.
2) Season chicken with Creole seasoning.
3) Add chicken to pan and cook stirring, for 2 minutes. Add andouille and cook for 2 more minutes.
4) Add onion, garlic, salt and cayenne, cook until onion is very soft, about 5 minutes.
6) Add water, 1/2 cup BBQ sauce, parsley (if using) and cheese. Simmer for 1 minute
7) Remove from heat, add the bread crumbs, mix well and let cool.
8) Stack the phyllo sheets on top of each other and cut into thirds.
9) Divide the cut sheets into 4, 3 sheet stacks.
10) Lightly brush the top sheet of each stack evenly with some of the remaining oil.
11) Put 1/4 cup of chicken mixture on the bottom edge (lengthwise) of each oiled sheet, leaving a 1/4" boarder on each side.
12) Fold in the boarder edges of each sheet and begin rolling up the bottom securely, pressing to close.
13) Lightly brush each strudel with remaining oil.
Pre-heat oven to 375F.
14) Line a baking sheet with parchment paper.
15) Place each strudel on the paper, about 2" apart and bake until golden brown, about 15 minutes.
16) Remove from oven.
17) Cut each strudel in half diagonally and top with 1 Tbsp of remaining BBQ sauce.
Serve warm and enjoy!
Sweet BBQ Sauce
Ingredients
2 14 oz bottles of tomato ketchup
1/4 Cup water
1 Tbsp molasses
1 Tbsp Creole or whole grain mustard
1 Tbsp chopped garlic
1/2 Cup chopped sweet onion
1/4 Cup firmly packed light brown sugar
1 tsp Tabasco or other hot sauce
1 tsp Worcestershire sauce1/2 tsp kosher salt
1/4 tsp cayenne pepper
1 Tbsp freshly grated, peeled ginger
1/4 tsp freshly ground black pepper.
Directions
1) Combine all ingredients in a blender and process until smooth.
2) Using a quart jar, hot water bath can the sauce.
3) Let stand for 2 weeks before using.
Creole Seasoning
Ingredients
2-1/2 Tbsp sweet paprika
2 Tbsp kosher salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme.
Directions
Mix all ingredients together in a bowl. Store in an air tight container for up to 3 months.
1 Tbsp plus 2 tsp vegetable oil
1 B/s chicken breast (6 oz), cut into 1/4 dice
1 tsp Creole seasoning (recipe to follow)
4 Ounces andouille sausage or other spicy smoked sausage, cut into 1/4 dice
1/2 Cup chopped sweet onion
2 tsp chopped garlic
1/2 tsp salt
1/4 tsp cayenne pepper1/4 Cup water
1-1/4 Cup Sweet BBQ Sauce (recipe to follow)
1 Tbsp chopped, fresh parsley (optional)
3 Tbsp freshly grated Parmigiano-Reggiano
2 Tbsp dried, fine white bread crumbs
4 Sheets phyllo dough
Directions
1) Heat 1 Tbsp of oil in a 10" saute pan over med heat.
2) Season chicken with Creole seasoning.
3) Add chicken to pan and cook stirring, for 2 minutes. Add andouille and cook for 2 more minutes.
4) Add onion, garlic, salt and cayenne, cook until onion is very soft, about 5 minutes.
6) Add water, 1/2 cup BBQ sauce, parsley (if using) and cheese. Simmer for 1 minute
7) Remove from heat, add the bread crumbs, mix well and let cool.
8) Stack the phyllo sheets on top of each other and cut into thirds.
9) Divide the cut sheets into 4, 3 sheet stacks.
10) Lightly brush the top sheet of each stack evenly with some of the remaining oil.
11) Put 1/4 cup of chicken mixture on the bottom edge (lengthwise) of each oiled sheet, leaving a 1/4" boarder on each side.
12) Fold in the boarder edges of each sheet and begin rolling up the bottom securely, pressing to close.
13) Lightly brush each strudel with remaining oil.
Pre-heat oven to 375F.
14) Line a baking sheet with parchment paper.
15) Place each strudel on the paper, about 2" apart and bake until golden brown, about 15 minutes.
16) Remove from oven.
17) Cut each strudel in half diagonally and top with 1 Tbsp of remaining BBQ sauce.
Serve warm and enjoy!
Sweet BBQ Sauce
Ingredients
2 14 oz bottles of tomato ketchup
1/4 Cup water
1 Tbsp molasses
1 Tbsp Creole or whole grain mustard
1 Tbsp chopped garlic
1/2 Cup chopped sweet onion
1/4 Cup firmly packed light brown sugar
1 tsp Tabasco or other hot sauce
1 tsp Worcestershire sauce1/2 tsp kosher salt
1/4 tsp cayenne pepper
1 Tbsp freshly grated, peeled ginger
1/4 tsp freshly ground black pepper.
Directions
1) Combine all ingredients in a blender and process until smooth.
2) Using a quart jar, hot water bath can the sauce.
3) Let stand for 2 weeks before using.
Creole Seasoning
Ingredients
2-1/2 Tbsp sweet paprika
2 Tbsp kosher salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme.
Directions
Mix all ingredients together in a bowl. Store in an air tight container for up to 3 months.
Last edited: