Are you ready to elevate your culinary game with a dish that’s bursting with flavor and southern charm? Say hello to Chicken and Andouille Strudels! This delightful recipe combines tender shredded chicken and spicy andouille sausage, all wrapped in flaky phyllo dough for a deliciously crispy exterior. Perfect for impressing guests or simply indulging in a comforting meal at home, these strudels are a must-try! In just 45 minutes, you can create a dish that will leave everyone asking for seconds. Dive into this recipe and discover how to bring a taste of the South right to your kitchen!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup andouille sausage, diced
- 1 onion, chopped
- 1 cup bell pepper, chopped
- 1 teaspoon Cajun seasoning
- 1 package phyllo dough
- 1 egg, beaten
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large skillet, sauté chopped onions and bell peppers over medium heat until softened, approximately 5-7 minutes.
- Add diced andouille sausage to the skillet and cook for an additional 3-4 minutes, allowing the sausage to release its oils and slightly crisp.
- Incorporate shredded chicken and Cajun seasoning into the skillet, stirring to combine and heat through completely.
- Remove the filling mixture from heat and let it cool slightly for 5-10 minutes.
- Carefully unroll the phyllo dough and cover with a slightly damp kitchen towel to prevent drying.
- Layer 3-4 sheets of phyllo dough, brushing each layer lightly with beaten egg to help them adhere.
- Spoon the chicken and andouille mixture along one edge of the phyllo sheets, leaving a small border.
- Carefully roll the phyllo dough into a tight strudel, tucking in the sides to seal the filling.
- Place the strudel seam-side down on the prepared baking sheet and brush the exterior with remaining beaten egg.
- Repeat the process to create additional strudels until filling is used.
- Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before slicing and serving hot.
Tips
- Prep Ahead: To save time, you can prepare the filling a day in advance. Just store it in the refrigerator and assemble the strudels when you’re ready to bake.
- Don’t Rush the Sauté: Make sure to sauté the onions and bell peppers until they’re nicely softened. This will enhance their sweetness and flavor, making your filling even more delicious.
- Phyllo Dough Care: Phyllo dough can dry out quickly, so keep it covered with a damp towel while you work. This will ensure it stays pliable and easy to roll.
- Egg Wash for Shine: Brushing the strudels with beaten egg not only helps the layers stick together but also gives them a beautiful golden color when baked.
- Experiment with Spices: Feel free to adjust the Cajun seasoning to your taste. If you like it spicier, add a pinch of cayenne pepper or some hot sauce to the filling.
- Serve with Dipping Sauce: Consider serving these strudels with a side of spicy remoulade or a cool ranch dip for an extra layer of flavor that complements the dish perfectly.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 22g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 95mg
