YAT'S CHILI CHEESE E'TOUFEE RECIPE - (4.1/5)

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.