Yats Chili Cheese Etouffee With Chicken (Traditionally with Crawfish)

kat@theburbblog.com — Tue, 12 May 2009 16:31:00 GMT

For Mother’s Day I decided to have the meal on the patio. We’ve eaten grilled hot dogs, hamburgers and chicken about 5 times in the past 2 weeks so I vetoed grilling out and decided to go with a new favorite. We really enjoy eating at a place called Yats and I found their recipe online. I made it on a whim when we had guests one night and it was delicious! I decided to make a double batch for Mother’s Day and have leftovers for our lunches this week.

This recipe is for a single batch. I don't even (want to) know how many calories are in it but I do know that it is amazing!

1 stick of butter

½ c. flour

1 c. chopped green onions

1 c. diced celery

1 c. diced bell peppers

1 c. diced onions

2 t. minced garlic

1 c. Rotel Original diced tomatoes

½ t. dried thyme

1 T. tomato paste

1 t. dried basil

¼ t. black pepper

¼ t. white pepper

¼ t. cayenne pepper

3 c. chicken stock

3 c. shredded aged cheddar

8 oz. half and half or heavy cream

1 t. chili powder

pinch ground coriander

pinch ground cumin

pinch ground cloves

dash Leas and Perrins Worcestershire sauce

Dash Tabasco sauce

1 lb cooked crawfish, shrimp and/or chicken

Cooked white rice

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 chicken (or shrimp or crawfish) and serve with white rice.

Serves 6-8

Source: Indianapolis Dine Magazine

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Yats Chili Cheese Etouffee With Chicken (Traditionally with Crawfish)