Yats Cajun Creole Restaurant and Chili Cheese Etouffee Recipe

Yats Cajun Creole Restaurant and Chili Cheese Etouffee Recipe

When there were no kids in the picture for our family and friends, we would spend a lot of dinners at Yats, a cajun creole “community restaurant”. Not only do we really like Joe, the owner of Yats but we like that there are four locations around town that we can visit wherever we happen to be and the food! Need we say more about the food?

Lulu LOVES Yats Red Beans and Smoked Sausage

If you have not been to Yats before or have only been once, you might be surprised to know that the menu is ever changing. If you fall in love with a dish, it might not be there the next time but that’s okay, this fact of life has pushed us to try many a new dish. The staff at Yats is pretty patient — they’ll let you sample everything if you want and they’ll tell you what is in each one. By the time you read this, Yats will have over 17,000 fans on Facebook. Seriously! 17,000 people can’t be wrong!

Our favorite menu items are the Drunken Chicken (not recommended for most children-spicy!), Chili Cheese Etoufee with Chicken or Crawfish and of course, Red Beans and Sausage (this is Lulu’s absolute favorite!). Entrees are priced at about $6 each and come served over rice with a side of bread. Yum!

Yats has FOUR locations in the Indianapolis area including Broadripple (5363 North College Ave, Indianapolis, IN), Downtown (659 Mass Ave, Indianapolis, IN), 8352 East 96th St, Fishers, IN (8352 East 96th St, Fishers, IN) and Greenwood (1280 U.S. 31, Greenwood, IN).  Check their website for the daily menus for each location.

For Mother’s Day one year we made Chili Cheese Etouffee with Chicken for my mother in law. She LOVED it! While it was delicious, I would still recommend just visiting your local Yats to buy some, you will save a ton of time, loads of dishes and maybe even some money. Here’s the recipe just in case though.

1 stick of 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
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 chicken (or shrimp or crawfish) and serve with white rice.
Serves 6-8
Source: Indianapolis Dine Magazine

About The Author

Katy Mann

My name is Katy Mann, and I'm the creator of Indy with Kids. With over 10 years of experience working with children, and my excitement towards the great city of Indianapolis; I offer readers guidance about great events and activities to do around Indianapolis with their kids and grandchildren. Join us on our family travels and adventures across the country!