Introduction

This is the exact recipe from the Yats restaurant...As tasty as it is, I would most definitely use some alternatives to a stick of butter they put in their dish

This is the exact recipe from the Yats restaurant...As tasty as it is, I would most definitely use some alternatives to a stick of butter they put in their dish

Number of Servings: 1

Ingredients

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



Directions

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



Number of Servings: 1



Recipe submitted by SparkPeople user JACKIE85C4.



