Saturday, June 20, 2009

Cooking - Cajun Style

Because I miss Yats! so much, I am dedicating today to Cajun Cooking and beer. Here is recipie number 1... and the best thing ever!! I am planning to make a bunch of cajun food and pair it with beer. Should be awesome.

Yats Chili Cheese Etouffee

1 stick butter
½ c. flour
1 c. chopped green onions
1 c. diced celery
1 c. diced bell peppers
1 c. diced onions
2 t. minced garlic
1 c. Rotel Original diced tomatoes
½ t. dried thyme
1 T. tomato paste
1 t. dried basil
¼ t. black pepper
¼ t. white pepper
¼ t. cayenne pepper
3 c. chicken stock
3 c. shredded aged cheddar
8 oz. half and half or heavy cream
1 t. 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
Cooked white rice
Dry Sherry, to garnish

Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour, sonsistently 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. Garnish with chopped green onions and drizzle with some dry sherry.

Serves 6-8

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