Faculty Women's Club



Chicken and Andouille Strudel

2 chicken breast halves cut into 1/4 inch dice
2 tsps creole seasoning
6-8 ounces Andouille sausage cut into 1/4 inch dice
1 large yellow onion, diced
4 tsps chopped garlic
1/2 tsp cayenne pepper
2 cups sweet barbecue sauce (such as Sweet Baby Rays or your own favorite)
2 TBSPS chopped fresh parsley
1/4 cup grated Parmesan Cheese
1/4 cup bread crumbs
2 Puff Pastry Sheets

(Creole Seasoning Mixture) or any purchased brand
2 1/2 TBSPS sweet paprika
2 TBSPS salt
2 TBSPS garlic
1 TBSP black pepper
1 TBSP onion powder
1 TBSP cayenne
1 TBSP dried oregano
1 TBSP dried thyme
Mix well and store in airtight container

Season chicken dice with the creole seasoning and set aside.  Saute onion and garlic in oil on medium heat.  Add chicken and cook for about 2 to 4 minutes.  Add andouille sausage and cook for an additional 2 minutes.  Add about 1/2 – 3/4 cup barbecue sauce and cayenne pepper and mix well.  Add parsley and cheese.  Simmer for 1 to 2 minutes.  Remove from heat and add bread crumbs.  Mix well and cool.

Roll pastry sheets out just slightly on a lightly floured surface.  Fill with the chicken and sausage mixture dividing mixture evenly between two separate sheets of puff pastry.  Roll up and seal ends.  Transfer to a baking sheet that has been sprayed with cooking spray.  Bake at 400 degrees for 20 minutes.  Serve hot with additional barbecue sauce for dipping.


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