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Chicken and Andouille Pastry Cups with Sweet Barbecue Sauce (Emeril Lagasse) Recipe

Chicken and Andouille Pastry Cups with Sweet Barbecue Sauce (Emeril Lagasse) Recipe

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Chicken and Andouille Pastry Cups with Sweet Barbecue Sauce (Emeril Lagasse)

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Ingredients:

Serving

2 (2.1-oz) packages mini phyllo shells (30 1 1/2-inch shells), thawed
1 tbsp plus 2 tsp vegetable oil
1 (6-oz) boneless skinless chicken breast, cut into 1/4-inch dice
1 tsp essence , recipe follows
4 oz andouille, cut into 1/4-inch dice
1/2 cup chopped yellow onions
1/2 tsp salt
1/4 tsp cayenne
2 tsp chopped garlic
1/4 cup water
1 1/4 cups sweet barbecue sauce , recipe follows
1 tbsp chopped fresh parsley leaves
3 tbsp freshly grated parmigiano-reggiano
2 tbsp fine dry bread crumbs
1/2 cup finely crumbled feta cheese
minced chives, for garnish

Directions:

Preheat the oven to 375 degrees F.
Place the shells on a baking sheet and bake until golden brown and crisp, about 3 to 5 minutes. Remove the shells from the oven.
In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Season the chicken with the Essence and cook, stirring, for 2 minutes. Add the sausage and cook, stirring, for 2 minutes.
Add the onions, salt, and cayenne and cook until the onions are very soft, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the water, 1/2 cup of the barbecue sauce, the parsley, and cheese. Simmer for 1 minute. Remove from the heat and add the bread crumbs. Mix well. Let cool. Fill the shells with meat mixture. Top with the feta cheese. Garnish with chives and extra BBQ sauce.
Sweet Barbecue Sauce:
1 (14-ounce) bottle ketchup
1/4 cup chopped yellow onions
6 tablespoons water
2 tablespoons packed light brown sugar
1 1/2 teaspoons chopped garlic
1 1/2 teaspoons molasses
1 1/2 teaspoons Creole or other whole-grain mustard
1/2 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne
1 1/2 teaspoons peeled and grated fresh ginger
1/8 teaspoon freshly ground black pepper
Combine all the ingredients in a food processor or blender and process until smooth. Scrape down the sides of the bowl with a rubber spatula and pulse 2 or 3 times.
Place in an airtight container and refrigerate for up to 1 week. Bring to room temperature before serving.
Yield: 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	58.8 Kcal (246 kJ)
Calories from fat	25.3 Kcal
		% Daily Value*
Total Fat	2.81g	4%
Cholesterol	6.42mg	2%
Sodium	249.15mg	10%
Potassium	37.83mg	1%
Total Carbs	6.6g	2%
Sugars	4.07g	16%
Dietary Fiber	0.22g	1%
Protein	1.82g	4%
Vitamin C	0.4mg	1%
Iron	0.3mg	2%
Calcium	18.4mg	2%

Amount Per 100 g
Calories	214.33 Kcal (897 kJ)
Calories from fat	92.23 Kcal
		% Daily Value*
Total Fat	10.25g	4%
Cholesterol	23.4mg	2%
Sodium	908.21mg	10%
Potassium	137.9mg	1%
Total Carbs	24.06g	2%
Sugars	14.82g	16%
Dietary Fiber	0.81g	1%
Protein	6.65g	4%
Vitamin C	1.4mg	1%
Iron	1mg	2%
Calcium	67mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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