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Chili-Cheese Etouffee

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A crowd-friendly Cajun pot of delights. Going back for seconds won’t be enough.

Ingredients

  • 1-½ whole Sticks Of Butter
  • ¾ cups Flour
  • 1 bunch Green Onions, Reserve Some Of The Diced For Garnish
  • 1 whole Onion
  • 6 cloves Garlic
  • 2 whole Bell Peppers (of Any Color)
  • 2 stalks Celery
  • 1 Tablespoon Tomato Paste
  • ½ teaspoons Thyme
  • 1 teaspoon Basil
  • ½ teaspoons Black Pepper
  • ¼ teaspoons White Pepper
  • ¼ teaspoons Cayenne Pepper
  • 1 teaspoon Chili Powder
  • 1 pinch Coriander
  • 1 pinch Cloves
  • 1 pinch Cumin
  • 1 can (13 1/2 Oz. Size) Diced Tomatoes
  • 1 dash Tabasco Sauce
  • 1 dash Worcestershire Sauce
  • ¼ cups Dry Sherry
  • 3 cups Chicken Stock
  • 3 cups Shredded Aged Cheddar
  • 8 ounces, fluid Heavy Whipping Cream
  • 4 whole Chicken Breasts
  • 1 Tablespoon Cornstarch Dissolved In A Bit Of Water, Only If Needed

Preparation

1. First, prep all your stuff: roughly chop the celery, peppers, onions, and garlic. You can chop up the chicken now as well if you feel like it, though it doesn’t go in until the end. Shred your aged cheddar and combine all the spices in a little bowl.
2. Melt the butter in a large, large pot. When it’s melted, add the flour. Stir over medium heat to create what’s called a roux. Keep it cooking until it gets to be a golden brown and releases a nutty scent. This took me about 10 minutes.
3. Add the chopped green onions, onion, garlic, bell peppers, and celery. Cook those veggies about 6 minutes, until softened.
4. Add the tomato paste and all the spices. Cook for another few minutes, stirring to combine.
5. Add the can of diced tomatoes. Bring it to a simmer.
6. Add the Tabasco, Worcestershire sauce, dry sherry, and chicken stock. Bring it to a boil, then lower the heat and let it simmer for a good 30 minutes. It should thicken somewhat.
7. After 30 minutes or once it thickens, add the cheese, heavy whipping cream, and chicken. Simmer over low heat until the chicken is cooked through, about 6-7 minutes. If it’s not quite thick enough, create a cornstarch/water slurry and add that in, or add more cheese.
8. Serve it over white rice, and garnish with green onions and an extra drizzle of dry sherry.

6 Comments

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gigigardens on 9.22.2010

Gotta agree with Kristen75 that it doesn’t really sound like etouffee to me, either. But, hey, what does it really matter? :-D It sounds yummy and it’s your recipe so call it whatever you want! Thanks for sharing and, laissez les bon temps rouler!

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gigigardens on 9.22.2010

Gotta agree with Kristen75 that it doesn’t really sound like etouffe to me, either. But, hey, what does it really matter? :-D It sounds yummy and it’s your recipe so call it whatever you want! Thanks for sharing!

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Merryweather Mama on 9.21.2010

I can’t wait to try this! It looks like something my family would love as well. All the ingredients are flavors that we love! Thanks so much!

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curlsmcghee on 9.21.2010

This sounds great! I’m from the midwest, so perhaps I’m not quite trained in the specifications of what an etouffe consists of, but I can’t wait to try this! Thanks so much for sharing!

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kristen75 on 9.8.2010

I guess this is some kind of tongue in cheek recipe re. Etouffe … and from Indiana ??? That’s a bit north of Louisiana & Acadiana

I’ve been married to a Cajun guy for 20years now and
I’ve cooked many a Cajun dish … but I’ve NEVER seen Etouffe with Chili – or Cheese ??????

I don’t think Cajuns even know what Cheese is … and they sure don’t use coriander, cloves, cumin or cream in etouffe :-)

That said, I’ll give it a try … it looks pretty good !

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wens965 on 11.14.2011

I made this tonite for dinner and it was a big hit! It was crazy-good! Thanks for sharing, I will definately be making this again!!!!

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