Ingredients:
- essence , recipe follows
- 1 cup veal reduction
- dried fine bread crumbs to bind
- long chives
Directions:
- Preheat the oven to 400 degrees F. In a saute pan, heat the olive oil. When the oil is hot, render the Andouille for 2 minutes. Stir in the diced chicken and continue to cook for 2 minutes. Add the shallots and garlic and saute for 1 minutes. Season with Essence. Add the veal reduction and bring up to a simmer. Remove from the heat and turn into a mixing bowl. Fold in the green onions and cheese. Fold in enough bread crumbs to bind the filling. *The filling should hold its shape when formed into a ball. Season with salt and pepper. Cut the filo into 3 pieces, crosswise. For each individual strudel, lay three pieces of filo on a working surface, with the short end facing you. Place 2 tablespoons of the filling towards the top of the filo. Bring the edges of the filo in about 1/2 an inch. Gently roll the strudel away from the body, leaving a 1/2-inch at the bottom. (like your rolling a jelly roll) Lightly brush the end of the strudel with the butter. Seal the strudel tightly. Place the strudel on a baking sheet. Brush the strudel with butter. Continue the process until all the filling is used. Bake the strudels for about 6-8 minutes, or until golden brown. Spoon the sauce in the center of the plate. Mound the strudels in the center of the sauce. Garnish with the grated cheese, long chives and chopped chives.
- Essence (Emeril's Creole Seasoning):
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Yield: about 2/3 cup
- Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 201.18 Kcal (842 kJ) | ||
| Calories from fat | 74.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 13% | |
|---|---|---|---|
| Cholesterol | 21.21mg | 7% | |
| Sodium | 1005.41mg | 42% | |
| Potassium | 91.89mg | 2% | |
| Total Carbs | 26.83g | 9% | |
| Sugars | 18.36g | 73% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 4.89g | 10% | |
| Vitamin C | 5.2mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.9mg | 5% | |
| Calcium | 19.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 364.59 Kcal (1526 kJ) | ||
| Calories from fat | 135.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.09g | 13% | |
|---|---|---|---|
| Cholesterol | 38.44mg | 7% | |
| Sodium | 1822.04mg | 42% | |
| Potassium | 166.53mg | 2% | |
| Total Carbs | 48.62g | 9% | |
| Sugars | 33.27g | 73% | |
| Dietary Fiber | 1.91g | 4% | |
| Protein | 8.86g | 10% | |
| Vitamin C | 9.5mg | 9% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.6mg | 5% | |
| Calcium | 36mg | 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.
Also Try
-
-
-
Chicken and Andouille Sausage Ragù
Chicken thighs with skin and bones (about 4 lb), well tri... and 12 more.. -
Chicken and Andouille Sausage With Peppers (Ww 5 Points)
Boneless skinless chicken breasts or 1 lb chicken breast ... and 7 more.. -
-
-
Emeril Lagasse's Marinade
Dry sherry (i use wine) or 1 cup dry red wine (i use wine) and 6 more..3.4 (5 Votes) -
-
-
Emeril Lagasse's Pumpkin Cheesecake
Graham cracker crumbs, Ground pecans, Light brown sugar and 11 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
