Tuesday, September 8, 2009

Chili Cheese Etouffee

YUM! Forever ago, I mentioned a delicious recipe that reminded me of my favorite dish from Yatz, Chili Cheese Etouffee. And I promised to share it. Well, here I am... finally sharing it!

Don't be discouraged by the long list of ingredients, if you don't have one of the spices only requiring a "pinch" I say skip it. Unless you'd like to expand your spice collection, which can't hurt. Also you'll see a lot of veggies that require chopping, for which I say use a food chopper... I love mine from Pampered Chef! It saves SO much time. A rotary grater would also work in this case for the cheese.

Also since this recipe has a lot of ingredients, I'd suggest going through the steps ahead of time and have everything already measured out and ready in little groupings, so you can just add it all at each step instead of scrambling around the kitchen for a little bit of this and a pinch of that.

What you'll need:
1 stick butter
1/2 cup flour
1 cup chopped green onions, plus more to garnish
1 cup diced celery
1 cup diced bell peppers (green or red)
1 cup diced onions
1 cup diced tomatoes (buy in a can if you'd like!)
1/2 tsp. dried thyme
1 TBS tomato paste
1 tsp. dried basil
1/4 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
3 cups chicken stock
3 cups shredded aged cheddar
1 cup half-and-half or heavy cream
1 tsp. chili powder
Pinch ground coriander
Pinch ground cumin
Pinch ground cloves
Dash Worcestershire sauce
Dash Tabasco sauce
1 pound cooked shrimp (or crawfish, chicken, or some combination of the three)
Cooked white rice, to serve


1. Make a roux by melting 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 (the picture isn't quite golden yet.)

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, cayenne).

4. Add the stock, bring to a boil and simmer uncovered 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 over fluffy white rice. (I've used chicken one time, and shrimp another. Both delicious, but I think I liked chicken better.)

I found different versions of this recipe all over the internet, but borrowed this specific one from Food alla Puttanesca. You can wander over there if you want a more "printable" version (without all the pictures) and to check out some other great recipes.

Enjoy and let me know what you think!


  1. This is fantastic! I just had this dish at Yat's earlier this week, and thought it would be nice to try recreating it at home and did a random recipe search... yours came up first! Thanks so much for posting!

  2. God bless you woman! My fiance loves this stuff and I wanted to buy a pot worth for his birthday but I knew it would cost a fortune! Now I can make it. Thanks!

  3. Trying this soon!!! I love Yats and since I've moved away I haven't had it for years!