Sunday, January 31, 2010

AMAZING Vegetarian Etouffe

What do you do on a snowy Saturday afternoon when the roads are so bad you can't leave the house? Well if you know someone with 4 wheel drive, he picks you up and takes you to the grocery store to buy the ingredients so he can make your very first vegetarian etouffee. Ever since the first time I heard someone order this at a bar 15 years ago, I knew I wanted to try it, but I never could, because it is usually crawling with insect carcasses, namely, SHRIMP, or CRAWFISH. gross. (No offense but, how do you people put that in your mouth!) Until now! For all of you vegetarians out there, or omnivores looking for something with no cholesterol, here is a recipe that is sure to wow you. Plus, you get to make a roux, and admit it, that just sounds cool. Enjoy! And believe me, you WILL enjoy.

(adapted from Ivy's Feast)
INGREDIENTS

1/2 cup Earth Balance butter spread
1/4 cup all purpose flour
2 cups chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3/4 cup finely chopped celery
2 small chopped zucchini, dusted with the old bay seasoning
1 heaping tablespoon minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon tomato paste
2 cups vegetarian chicken stock
2 bay leaves
1 Quorn Naked Chik'n Cutlet, 1/3 cup chopped seitan, 1 chopped Morningstar Farms Chick Patty
Sea Salt, cayenne pepper, freshly ground black pepper, paprika, old bay seasoning
Prepared brown basmati rice for serving (this rice takes 50 minutes to cook so start this first!)

Melt the Earth Balance in a large heavy bottomed pot over medium heat. Add the flour and cook, reduce heat to medium-low and cook, whisking nearly constantly until the roux is deep brown. This should take 25 minutes or so.

Add the tomato paste and vegetables except zucchini and saute until the onion is translucent, 8 minutes. Add the garlic and saute 45 seconds. Add the thyme, bay leaves and stock. Bring to a simmer over medium heat and cook for 20 minutes. Season with paprika, salt, cayenne, black pepper to taste (heavier on the black pepper, lighter on the salt).

Add the Quorn, seitan, chick pattie, and zucchini stir gently to combine. Simmer over medium heat until zucchini is tender. Serve with rice.

MAKE THIS. You will freak out, and you will eat it all in one sitting. We did!

3 Comments:

At 11:38 AM, Blogger Noam said...

I prefer this recipe:

1. Ask Shirley to make etouffe for you.
2. Eat and enjoy.

By the way, you say "melt the butter" even though there's no butter among your ingredients.

 
At 1:29 PM, Blogger monica said...

Where do u get those weird Quorn patties? I've never seen them in the grocery.

I agree with Noam also. Make us etoufee woman! :p

 
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