Stuffed chicken legs in pastry with andouille cream from Emeril's New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Andouille cream

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • okcook on November 12, 2013

    This is delicious. However, there are a couple of problems with the recipe. First, he has you leave the skin on the chicken legs. We decided to take it off because under the pastry it would have been flabby and unappetizing. Second, there isn't enough pastry to wrap the chicken leg totally in pastry. He tells you to roll out a nine inch circle, cut in half but that only covered half of the leg. The legs weren't particularly large. We had only three legs so were able to reroll the dough and cover the legs totally. When baked the leg meat was so moist and the stuffing is excellent. The Andouille cream is also really nice. We'd make this again. Warning, it is very filling.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.