Chicken and Andouille Pastry Cups with Sweet Barbecue Sauce

1. 1

   Preheat the oven to 375 degrees F.

2. 2

   Place the shells on a baking sheet and bake until golden brown and crisp, about 3 to 5 minutes.

3. 3

   Remove the shells from the oven.

4. 4

   In a large skillet, heat 1 tablespoon of the oil over medium-high heat.

5. 5

   Season the chicken with the Essence and cook, stirring, for 2 minutes.

6. 6

   Add the sausage and cook, stirring, for 2 minutes.

7. 7

   Add the onions, salt, and cayenne and cook until the onions are very soft, about 5 minutes.

8. 8

   Add the garlic and cook, stirring, for 30 seconds.

9. 9

   Add the water, 1/2 cup of the barbecue sauce, the parsley, and cheese.

10. 10

    Simmer for 1 minute.

11. 11

    Remove from the heat and add the bread crumbs.

12. 12

    Mix well.

13. 13

    Let cool.

14. 14

    Fill the shells with meat mixture.

15. 15

    Top with the feta cheese.

16. 16

    Garnish with chives and extra BBQ sauce.

17. 17

    1 (14-ounce) bottle ketchup

18. 18

    1/4 cup chopped yellow onions

19. 19

    6 tablespoons water

20. 20

    2 tablespoons packed light brown sugar

21. 21

    1 1/2 teaspoons chopped garlic

22. 22

    1 1/2 teaspoons molasses

23. 23

    1 1/2 teaspoons Creole or other whole-grain mustard

24. 24

    1/2 teaspoon hot pepper sauce (recommended: Tabasco)

25. 25

    1/2 teaspoon Worcestershire sauce

26. 26

    1/4 teaspoon salt

27. 27

    1/8 teaspoon cayenne

28. 28

    1 1/2 teaspoons peeled and grated fresh ginger

29. 29

    1/8 teaspoon freshly ground black pepper

30. 30

    Combine all the ingredients in a food processor or blender and process until smooth.

31. 31

    Scrape down the sides of the bowl with a rubber spatula and pulse 2 or 3 times.

32. 32

    Place in an airtight container and refrigerate for up to 1 week.

33. 33

    Bring to room temperature before serving.

* Per serving · 4 servings · Values may vary.