Kickin' It up Cajun Style

If you live in Indianapolis, I'm sure you've at least heard of Yats, and if you haven't ever been there, you should go.  Right now.  This post can wait.  Go ahead...

Ok, so now that you are back, I will share with you the recipe for their delicious Chili Cheese Etouffe... the owner was awesome and shared it once in Indianapolis Monthly magazine, and it is pretty darn close to the kind you have at his restaurant.  Don't let the massive list of ingredients scare you away, you have most of them on hand, I promise...

Yats Chili Cheese Etouffee

1 stick butter

½ cup flour

1 cup chopped green onions

1 cup diced celery

1 cup diced bell peppers

1 cup diced onions

2 tsp minced garlic

1 can Rotel Original diced tomatoes

½ tsp dried thyme

1 Tbs tomato paste

1 tsp dried basil

¼ tsp black pepper

¼ tsp white pepper

¼ tsp cayenne pepper

3 cups chicken stock

3 cups shredded aged cheddar

8 oz. half and half or heavy cream

1 tsp. chili powder

Pinch ground coriander

Pinch ground cumin

Pinch ground cloves

Dash Leas and Perrins Worcestershire sauce

Dash Tabasco sauce

1 lb cooked crawfish, shrimp and/or chicken (I used chicken)

Cooked white rice

Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, consistently stirring and scraping the bottom of the skillet. Cook until the roux is golden color.

Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until the onions have browned.

Add the thyme, tomato paste, basil and peppers (black, white, and cayenne).

Add the stock, bring to a boil and simmer until the mixture becomes thick

.

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.

Gently stir in the crawfish, shrimp and/or chicken and serve with white rice.