Yat's Chili Cheese Etouffee
mmmcfarlin
So amazingly delic! A little New Orleans right in our backyard:)
ingredients
- 1 stick Butter
- 1/2 cup Flour
- 1 cup chopped Green Onions
- 1 cup diced Celery
- 1 cup diced Bell Peppers
- 1 cup diced Onions
- 2 tsp minced Garlic
- 1 cup RoTel Original diced tomatoes
- 1/2 tsp dried Thyme
- 1 tbsp Tomato Paste
- 1 tsp Dried Basil
- 1/4 tsp Black Pepper
- 1/4 tsp Cayenne Pepper
- 3 cups Chicken Stock
- 3 cups shredded Aged Cheddar
- 8oz Half and Half or Heavy Cream
- 1 tsp Chili Powder
- pinch Ground Coriander
- pinch Ground Cumin
- pinch Ground Cloves
- dash Worcestershire Sauce
- dash Tabasco
- 1 lb cooked Crawfish, can be substituted for Shrimp or Chicken
- cooked White Rice
- splash 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, consistently 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 ground 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, Worcestershire 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.
notes
Call me when you make this- it's a Maggie & Casey favorite!!
Source: Maggie McFarlin
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