I usually like to post “pretty” recipes on here. You know, like cute little pumpkin pie macarons, berry shortcakes, or carrot cake whoopie pies. However, today’s recipe is not pretty … or cute. Visually, this recipe is far from appealing, which leaves me wondering why we can’t yet transmit scent and flavor via the Internet?!
But if you could smell and taste how delicious this recipe is, you would be a believer.
This recipe for Chili Cheese Etouffee is inspired by two Indianapolis Cajun-Creole restaurants called Yats and Gumbo A Go Go. Yats is more popular than Gumbo A Go Go, but Chris and I both like Gumbo A Go Go’s Chili Cheese Etouffee better. But do you know what’s better than both restaurants? Figuring out how to recreate your favorite Chili Cheese Etouffee at home!
Chili Cheese Etouffee Ingredients
6 chicken thighs (excess fat removed)
1/2 cup flour
6 tablespoons butter
1 onion (minced)
1 green pepper (chopped)
3 celery stalks (chopped)
8 red chilies (diced) (use more or less depending on how much heat you like)
3 cloves garlic (minced)
1 can (14 oz.) diced tomatoes
4 cups chicken stock
3 bay leaves
1/2 tablespoon fresh thyme
1/2 tablespoon fresh basil
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon tumeric
1 tablespoon chili powder
1/2 teaspoon white pepper
1/4 teaspoon red pepper flakes (more if desired)
2 tablespoons Worcestershire sauce
1 teaspoon chili sauce (more if desired)
salt and pepper to taste
3 cups aged sharp cheddar
3/4 cup heavy whipping cream
Green onions for garnish
Heat a 4 quart sauce pan on medium high heat. Remove excess fat from chicken thighs. Season generously with salt and pepper. Brown chicken on both sides in pot. Remove chicken from pot leaving fat and juices.
Add 6 tablespoons butter and 1/2 cup flour to make a roux.
Cook until golden brown then add onion, pepper, celery, and tomatoes. Cook until onions become translucent. Add bay leaves, cumin, coriander, tumeric, chili powder, white pepper, red pepper flakes, worcestershire sauce, chili sauce, thyme, and basil.
Add 4 cups chicken stock. Bring to a boil and return chicken to the pot. Bring to a simmer and cook for 15 to 20 minutes until chicken is cooked.
Slowly add cheese to allow to melt, then add cream. With 3/4 cup of cream and 3 cups cheese, how bad can it be?
Serve over rice and garnish with green onions.
Enjoy … this recipe will change your life for the better. (And your hips for the bigger.)