Yats Chili Cheese Etoufee (vegetarian style w/o rice)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 547.8
- Total Fat: 46.5 g
- Cholesterol: 132.8 mg
- Sodium: 715.1 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 2.1 g
- Protein: 15.4 g
View full nutritional breakdown of Yats Chili Cheese Etoufee (vegetarian style w/o rice) calories by ingredient
Introduction
This is my take on the traditional chili cheese etoufee with crawfish that Yats serves. I've left out the meat, chicken stock and Worcestershire sauce to make it vegetarian. Typically this is served over rice. This is my take on the traditional chili cheese etoufee with crawfish that Yats serves. I've left out the meat, chicken stock and Worcestershire sauce to make it vegetarian. Typically this is served over rice.Number of Servings: 7
Ingredients
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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. Imagine brand no-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 Tabasco sauce
Directions
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, and Tabasco and stir until the cheese and half and half are blended in well
Serve with rice.
Serves 6-8
Number of Servings: 7
Recipe submitted by SparkPeople user KLCLEVEL.
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, and Tabasco and stir until the cheese and half and half are blended in well
Serve with rice.
Serves 6-8
Number of Servings: 7
Recipe submitted by SparkPeople user KLCLEVEL.
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