Best Yats Chili Cheese Etoufee Recipes

Yat's Chili Cheese E'toufee Recipe - (4.1/5) image

Provided by á-68271

Number Of Ingredients 23

1 stick butter
1/2 cup flour i
1 cup chopped green onions, plus more to garnish 1 cup diced celery
1 cup diced bell peppers
1 cup diced onions
2 teaspoons minced garlic
1 cup Rotel Original diced tomatoes or petite diced tomatoes with green chilies
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 shredded aged cheddar
8 ounces half-and-half or heavy cream
1 teaspoon chili powder
Pinch ground coriander, cumin, ground cloves
Dash Lea and Perrins Worcestershire sauce
Dash Tabasco sauce
1 pound cooked crawfish (tail meat), shrimp, and/or chicken
Cooked white rice, to serve
Dry sherry, to garnish

Steps:

1. Make a roux by heating the butter in a heavy skillet over medium heat and then blending in the flour, consistently stirring and scraping the bottom of the skillet. Cook until the roux is a 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 over fluffy white rice. Garnish with chopped green onions and drizzle with some dry sherry.

Yats Chili Cheese Etouffee image

Provided by senorfroberto

Categories < 60 Mins

Time 40m

Yield 1 1, 6-8 serving(s)

Number Of Ingredients 26

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

Steps:

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.

Nutrition Facts : Calories 594.8, Fat 41.2, SaturatedFat 25, Cholesterol 221.1, Sodium 795.7, Carbohydrate 22.5, Fiber 2.7, Sugar 5.9, Protein 34.2