Yats Chili Cheese Etouffee - cooking recipe

Ingredients

1/2 cup butter
1/2 cup flour
1 cup green onion
1 cup celery
1 cup bell pepper
1 cup diced onion
2 teaspoons garlic
1 cup diced tomato
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
3 cups chicken stock
3 cups aged cheddar cheese
8 ounces half-and-half or 8 ounces heavy cream
1 teaspoon chili powder
1 pinch ground coriander
1 pinch ground cumin
1 pinch ground cloves
1 dash Worcestershire sauce
1 dash Tabasco sauce
1 lb crawfish
cooked white rice
dry sherry, to garnish

Preparation

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.