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spicy cheese etouffee

(1 RATING)
18 Pinches
soupgoddess avatar
Indianapolis, IN
Updated on Nov 12, 2011

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.

prep time 30 Min
cook time 2 Hr
method ---
yield 6-8 or maybe just 2 :)

Ingredients

  • 1 stick butter, unsalted
  • 1/2 cup flour
  • 1 cup green onions, chopped, set some aside for garnish
  • 1 cup celery, diced
  • 1 cup red bell peppers, diced
  • 1 cup onions, diced
  • 2 teaspoons minced garlic
  • 1 can petite diced tomatoes with green chiles
  • 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 cheddar cheese, shredded
  • 8 ounces heavy cream
  • 1 teaspoon chili powder
  • 1 pinch ground coriander
  • 1 pinch ground cumin
  • 1 pinch ground clove
  • 1 dash worcestershire sauce
  • 1 dash your favorite hot sauce
  • 1 pound cooked crawfish, chicken or shrimp
  • - dry sherry, to garnish (optional)
  • - cooked white rice

How To Make spicy cheese etouffee

  • Step 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.
  • Step 2
    Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned.
  • Step 3
    Add the thyme, tomato paste, basil and peppers (black, white, cayenne).
  • Step 4
    Add the stock, bring to a boil and simmer until the mixture becomes thick.
  • Step 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.
  • Step 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.
  • Step 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!!
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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