Real Recipes From Real Home Cooks ®

spicy cheese etouffee

(1 rating)
Recipe by
Heather Stephan
Indianapolis, IN

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

Ingredients For spicy cheese etouffee

  • 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
    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
    worcestershire sauce
  • 1 dash
    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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