Yats Chili Cheese Etouffee
- Reviews 3
Ready In: 40 mins
Serves: 6-8
Yields: 1 1
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
- 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.
- Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned.
- Add the thyme, tomato paste, basil and peppers (black, white, and cayenne).
- Add the stock, bring to a boil and simmer until the mixture becomes thick.
- 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.
- 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.
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