Yat's Chili Cheese E'toufee

By á-68271

Ingredients

• 1 stick butter
• 1/2 cup flour i
• 1 cup chopped green onions, plus more to garnish 1 cup diced celery
• 1 cup diced bell peppers
• 1 cup diced onions
• 2 teaspoons minced garlic
• 1 cup Rotel Original diced tomatoes or petite diced tomatoes with green chilies
• 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 shredded aged cheddar
• 8 ounces half-and-half or heavy cream
• 1 teaspoon chili powder
• Pinch ground coriander, cumin, ground cloves
• Dash Lea and Perrins Worcestershire sauce
• Dash Tabasco sauce
• 1 pound cooked crawfish (tail meat), shrimp, and/or chicken
• Cooked white rice, to serve
• Dry sherry, to garnish

Preparation

Step 1

1. Make a roux by heating 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.
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 and cayenne).
4. Add the stock, bring to a boil and simmer until the mixture becomes thick.
5. 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.
6. Gently stir in the crawfish, shrimp and/or chicken and serve over fluffy white rice. Garnish with chopped green onions and drizzle with some dry sherry.