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Chicken Andouille Strudel

  • Yield: 4 servings


  • 3/4 cup diced, cooked chicken
  • 1/4 cup cooked, crumbled andouille sausage
  • 2 tablespoons chopped green onions, plus extra for garnish
  • 1/2 cup homemade or prepared barbecue sauce
  • Creole spice
  • 2 sheets phyllo dough
  • Oil, for drizzling
  • 2 tablespoons grated Parmesan cheese


  • Preheat oven to 375 degrees. Combine chicken, sausage, green onions and 2 tablespoons of barbecue sauce, mix well and season with Creole spice, to taste. Stack phyllo dough sheets on top of each other and cut into 4 long, even strips. Mound a quarter of chicken filling on bottom of each strip. Roll up like an eggroll, tucking in sides to prevent filling from leaking. Transfer rolls to a baking sheet, drizzle with a little oil and sprinkle with Creole spice. Bake 12 minutes until lightly-browned and crispy. Heat remaining barbecue sauce, spoon onto 4 plates and top with chicken roll. Sprinkle with green onions and Parmesan cheese, to garnish.