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Step 1: Initiating the Yats Bread Adventure. Begin by conjuring the Yats Bread starter, blending warm water and yeast to let it dance in a small basin, creating a foamy symphony for 5-10 minutes. In a separate alchemy, weave together egg, sugar, salt, and milk powder.
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Mix the melted butter with minced garlic, Cajun seasoning, dried parsley, onion powder, oregano, thyme, and cayenne pepper. Generously coat the cut surfaces of the bread with the seasoned butter. Preheat your oven to 350°F (175°C) then bake the seasoned bread for 15-20 minutes, or until the crust is golden and crispy, signaling perfection.
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Instructions. Season the chicken with the salt and pepper. In a large pot or Dutch oven, add the oil over medium heat. Sear the chicken off in batches until lightly golden brown. Place chicken on a plate and set aside. No need to wipe out the pot, melt the butter, leaving the heat over medium.
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Yats is a Cajun/creole food joint that has two locations in the Indianapolis area. Their menu changes daily, but they have a couple main dishes. I love the drunken chicken! It has spice and full flavor. I could never just pin point one flavor, they blend so well together. I omitted the sesame seeds, I'm not a fan. Of course I used my crock pot!
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Locations & Menus. Gallery. Catering. Affordable and delicious cajun/creole dishes served in a laid-back atmosphere across the midwest.
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Follow these simple steps to create your own Yats Bread at home: Preheat your oven to 375°F (190°C). Cut 2 large-size French bread loaves lengthwise into two long parts. In a small bowl, mix together 1 cup of melted butter, 6 cloves of minced garlic, 2 tbsp of Cajun seasoning, 2 tbsp of dried parsley, 1 tsp of onion powder, 1 tsp of dried.
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How to Make Yats Chili Cheese Etouffee. Make a roux by heating the butter in a heavy skillet over medium heat then blending in the flour. Consistently stir and scrape the bottom of the skillet. Cook until the roux is golden color, the more golden, the better. Add the green onions, celery, bell peppers, onions, garlic and tomatoes and cook until.
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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.
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Etouffee directions. In a deep pan heat up the butter over medium to high heat. Saute garlic, onion, and green pepper. Mix in the spices and soups, combine well. Add spinach and mushrooms, reduce the flame and continue to stir. Let the mixture simmer for 10 minutes, the soupy concoction will thicken.
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YATS has a rotating menu with things like jambalayas, red beans & rice, and gumbos. The chef came out to greet us and told us the favorite entree that never comes off the menu is the Chili Cheese Etoufee with Crawfish. Knowing that, John and I both ordered it…just in case we liked it so much and didn't want to share.
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Add a little salt and pepper and about 3-4 tablespoons of brown sugar. let cook down for about 10 minutes. Thinly slice red bell pepper, add to corn and butter. Rinse out a full can of black beans, add whole can to mixture. add a couple teaspoons salt and pepper. Let this mix simmer on medium for like 5-10 min.
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Cut the French bread loaves lengthwise into two long parts. In a small bowl, mix together the softened butter, minced garlic, Cajun seasoning, dried parsley, onion powder, dried oregano, dried thyme, and cayenne pepper. Spread the butter mixture evenly over the cut sides of the bread.
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CHICKEN CREOLE: A MILD RED SAUCE WITH PULLED CHICKEN, WHITE WINE, ONIONS AND BELL PEPPERS. CURRY CHICKEN AND MUSHROOM ÉTOUFFÉE: A YELLOW CURRY ÉTOUFFÉE WITH CHICKEN, MUSHROOMS, AND CARROTS. VEGETARIAN. B&B: BLACK BEANS AND CARMELIZED CORN IN A SPICY-SWEET CREAM SAUCE. .
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Pour in beer, olive oil, and stewed tomatoes. Mix all of the spices (except bay leaves) and the bread crumbs together in a shallow bowl. Rub the pieces of chicken/turkey in the seasonings and put chicken into the slow cooker. Add the bay leaves. Pour the leftover seasonings into the slow cooker. Stir to combine and put the lid on.
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3 cups fresh corn kernels, 1 tablespoon Cajun Seasoning. Finally, add the heavy cream. Let the cream thicken for about 2 minutes, stirring so that it does not burn, then remove it from the heat. ¾ cup heavy cream. Serve, garnished with fresh herbs or diced green onions and hot sauce if desired. green onions, hot sauce.
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Finely chop 2 garlic cloves. If using fresh corn, remove the husks and cut the kernels from the cobs (about 2 cups) and place in a small bowl. Dice 3 bacon slices. Place the bacon in a large cast iron or stainless steel skillet and cook over medium-high heat until crisp and the fat renders out, 5 to 6 minutes.