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1
Preheat the oven to 375 degrees F.
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2
Place the shells on a baking sheet and bake until golden brown and crisp, about 3 to 5 minutes.
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3
Remove the shells from the oven.
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4
In a large skillet, heat 1 tablespoon of the oil over medium-high heat.
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5
Season the chicken with the Essence and cook, stirring, for 2 minutes.
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6
Add the sausage and cook, stirring, for 2 minutes.
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7
Add the onions, salt, and cayenne and cook until the onions are very soft, about 5 minutes.
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8
Add the garlic and cook, stirring, for 30 seconds.
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9
Add the water, 1/2 cup of the barbecue sauce, the parsley, and cheese.
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10
Simmer for 1 minute.
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11
Remove from the heat and add the bread crumbs.
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12
Mix well.
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13
Let cool.
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14
Fill the shells with meat mixture.
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15
Top with the feta cheese.
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16
Garnish with chives and extra BBQ sauce.
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17
1 (14-ounce) bottle ketchup
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18
1/4 cup chopped yellow onions
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19
6 tablespoons water
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20
2 tablespoons packed light brown sugar
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21
1 1/2 teaspoons chopped garlic
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22
1 1/2 teaspoons molasses
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23
1 1/2 teaspoons Creole or other whole-grain mustard
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24
1/2 teaspoon hot pepper sauce (recommended: Tabasco)
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25
1/2 teaspoon Worcestershire sauce
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26
1/4 teaspoon salt
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27
1/8 teaspoon cayenne
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28
1 1/2 teaspoons peeled and grated fresh ginger
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29
1/8 teaspoon freshly ground black pepper
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30
Combine all the ingredients in a food processor or blender and process until smooth.
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31
Scrape down the sides of the bowl with a rubber spatula and pulse 2 or 3 times.
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32
Place in an airtight container and refrigerate for up to 1 week.
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33
Bring to room temperature before serving.
