Yats Chili Cheese Etouffee

Submitted by senorfroberto

"This is the recipe straight from Yats! Delicious!"

 

• Ready In: 40mins
• Ingredients: 26
• Yields: 1 1
• Serves: 6-8

ingredients

• 1⁄2 cup butter
• 1⁄2 cup flour
• 1 cup green onion
• 1 cup celery
• 1 cup bell pepper
• 1 cup diced onion
• 2 teaspoons garlic
• 1 cup diced tomato
• 1⁄2 teaspoon dried thyme
• 1 tablespoon tomato paste
• 1 teaspoon dried basil
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon white pepper
• 1⁄4 teaspoon cayenne pepper
• 3 cups chicken stock
• 3 cups aged cheddar cheese
• 8 ounces half-and-half or 8 ounces heavy cream
• 1 teaspoon chili powder
• 1 pinch ground coriander
• 1 pinch ground cumin
• 1 pinch ground cloves
• 1 dash Worcestershire sauce
• 1 dash Tabasco sauce
• 1 lb crawfish
• cooked white rice
• dry sherry, to garnish

directions

1. Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, sonsistently stirring and scraping the bottom of the skillet. Cook until the roux is golden color.
2. Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned.
3. Add the thyme, tomato paste, basil and peppers (black, white, and cayenne).
4. Add the stock, bring to a boil and simmer until the mixture becomes thick.
5. Add the cheese, half and half, chili powder, coriander, cumin, cloves, Lea and Perrins and Tabasco and stir until the cheese and half and half are blended in well.
6. Gently stir in the crawfish, shrimp and/or chicken and serve with white rice. Garnish with chopped green onions and drizzle with some dry sherry.

Reviews

[Matt H.]

I’m an Indiana transplant to Seattle and have been craving Yat’s etoufee. This was so good! I added a healthy amount of Tony Chachere’s at the end for flavor.

 

[Joe L.]

Was looking for something a little different for dinner last night and WOW this hit the mark!! This is straight out of Paul Prudhomme's talking about building flavor, upon flavor, upon flavor. At first when reading the recipe I was thinking it's gonna need more chili powder, more of this, less of that, but I followed this recipe anyhow and all I can say is WOW!!! Perfect blend of everything. Traditional Étouffée, and then throwing in the cheese and then the chili powder gives it such a great multi layered flavor profile to make an absolutely amazing dish. Probably the best comfort food I have ever eaten!!! Thank you for posting this!!!

 

[jward4999]

I went to high school when the 1st Yats opened on 54th street. This recipe took me back. Tip: don’t get too fancy, remember Yats is a restaurant that started out feeding high school and college kids. Use reg cheddar.