SPICY CREOLE CHILI
Andouille sausage and ground chicken simmered together with Cajun spices, green bell pepper, and zesty tomatoes for a twist on a spicy chili.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil in large saucepan over medium-high heat. Add ground chicken, sausage and 1 teaspoon chili powder; cook 5 to 7 minutes or until chicken is no longer pink. Remove meat mixture from saucepan; set aside.
- Add onion, pepper and garlic; cook 5 minutes or until tender, stirring occasionally. Add cumin, paprika, salt and remaining 1 teaspoon chili powder; cook 1 to 2 minutes more or until spices are fragrant.
- Return cooked meat mixture to saucepan; stir in crushed tomatoes, beans and undrained tomatoes. Bring to a boil. Reduce heat and simmer 10 minutes or until mixture is hot. Top each serving with sour cream and parsley, if desired.
Nutrition Facts : Calories 339.7 calories, Carbohydrate 24.6 g, Cholesterol 59.2 mg, Fat 16.2 g, Fiber 7.9 g, Protein 23.8 g, SaturatedFat 5 g, Sodium 1253.8 mg, Sugar 3.3 g
CREOLE CRAWFISH ETOUFFEE
Provided by Virginia Willis
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the butter in a large skillet over medium-high heat. Add the flour and cook, stirring often, until the roux is pale brown, about 10 minutes. Add the celery, onions and bell pepper. Cook until the onions are soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
- In small bowl, combine the stock and tomato paste. Add the stock mixture to the skillet and bring to a boil, stirring constantly. Reduce the heat to medium and simmer until slightly thickened and the flavors have married, about 10 minutes.
- Add the crawfish, parsley and cayenne pepper. Cook until heated through, about 5 minutes. Taste and adjust for seasoning with salt and pepper. Spoon over hot rice. Garnish with scallions and serve immediately.
CRAWFISH ETOUFFEE III
This recipe you can use with either shrimp or crawfish. My mom gave this to me about two years ago. My husband loves it. We are both from Louisiana.
Provided by Stacy Taylor
Categories Soups, Stews and Chili Recipes Stews Etouffee Recipes
Time 50m
Yield 6
Number Of Ingredients 5
Steps:
- In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes.
- Place the crawfish into the pan and simmer for 25 minutes.
Nutrition Facts : Calories 165.5 calories, Carbohydrate 13.7 g, Cholesterol 117.9 mg, Fat 4.9 g, Fiber 0.9 g, Protein 17.1 g, SaturatedFat 1 g, Sodium 880.5 mg, Sugar 5.1 g
YATS CHILI CHEESE ETOUFFEE
Make and share this Yats Chili Cheese Etouffee recipe from Food.com.
Provided by senorfroberto
Categories < 60 Mins
Time 40m
Yield 1 1, 6-8 serving(s)
Number Of Ingredients 26
Steps:
- 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.
Nutrition Facts : Calories 594.8, Fat 41.2, SaturatedFat 25, Cholesterol 221.1, Sodium 795.7, Carbohydrate 22.5, Fiber 2.7, Sugar 5.9, Protein 34.2
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