Spicy Cheese Etouffee

Spicy Cheese Etouffee Recipe

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Heather Stephan


The first time I made this, the Colts were playing the Saints in the Superbowl. The Colts lost and I blame this meal for it- it has mojo!
Can be made with crawfish, shrimp or chicken. I've tried all three, and they're equally great!
Also, I found that velveeta works pretty well in place of cheddar, and produces a thicker finished product.


★★★★★ 1 vote

6-8 or maybe just 2 :)
30 Min
2 Hr


  • 1 stick
    butter, unsalted
  • 1/2 c
  • 1 c
    green onions, chopped, set some aside for garnish
  • 1 c
    celery, diced
  • 1 c
    red bell peppers, diced
  • 1 c
    onions, diced
  • 2 tsp
    minced garlic
  • 1 can(s)
    petite diced tomatoes with green chiles
  • 1/2 tsp
    dried thyme
  • 1 Tbsp
    tomato paste
  • 1 tsp
    dried basil
  • 1/4 tsp
    black pepper
  • 1/4 tsp
    white pepper
  • 1/4 tsp
    cayenne pepper
  • 3 c
    chicken stock
  • 3 c
    cheddar cheese, shredded
  • 8 oz
    heavy cream
  • 1 tsp
    chili powder
  • 1 pinch
    ground coriander
  • 1 pinch
    ground cumin
  • 1 pinch
    ground clove
  • 1 dash(es)
    worcestershire sauce
  • 1 dash(es)
    your favorite hot sauce
  • 1 lb
    cooked crawfish, chicken or shrimp
  • ·
    dry sherry, to garnish (optional)
  • ·
    cooked white rice

How to Make Spicy Cheese Etouffee


  1. Make a roux by heating the butter in a heavy pot 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, cayenne).
  4. Add the stock, bring to a boil and simmer until the mixture becomes thick.
  5. Add the cheese, cream, chili powder, coriander, cumin, cloves, Worcestershire and hot sauce and stir until the cheese and cream 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 dry sherry.
  7. Hopefully you generously ladled too much sauce over rice and you need something to sop up all that awesome from the plate! Here is my suggestion: heat up a skillet and toast some thick french bread with a little olive oil and your choice of seasoned salt or cajun salt. tasty switch from garlic bread!!

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About Spicy Cheese Etouffee

Course/Dish: Other Main Dishes

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