Shrimp and Portobello Mushroom Etouffee

Etouffee4

I was introduced to Etoufee for the first time when I visited New Orleans in 2010. I fell in love with southern food. While Etoufee is typically served with shellfish, I added portobello mushrooms and vegan chicken strips to cater to a fussy eater who doesn’t eat seafood. I get my seafood fix, and he gets his vegan fix. We are both happy :).

  • Prep time: 20 mins
  • Cook time: 1 hour
  • Serves: 6

Ingredients

  • 1 lb large shrimps, peeled and deveined
  • 2 large portobello mushrooms
  • 1 stick (4 oz) sweet cream butter
  • 1/2 cup flour
  • 1 medium green bell pepper, seeded and diced
  • 1 medium red bell pepper, seeded and diced
  • 1 medium orange bell pepper, seeded and diced
  • 2 cups chopped celery
  • 2 cups diced yellow onions
  • 2 Tbsp minced garlic
  • 2 bay leaves
  • 1 1/4 tsp salt
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp creole seasoning
  • 1 (14.5 oz) can fire roasted diced tomatoes
  • 4 cups chicken stock (dissolve 2 chicken bouillons in 4 cups water)
  • 2 cups vegan chicken strips
  • 1/4 cup chopped parsley
  • 1/2 cup chopped green onions
  • Steamed jasmine rice for serving

Directions

  1. Season the shrimp with 1/2 tsp creole seasoning, set aside.
  2. Remove the stems from the portobello mushrooms. Scrape off the gills from the underside of the cap with a spoon. Dice the mushroom caps.
  3. Melt butter in a large dutch oven set over medium heat. Add the flour and stir continuously over medium high heat to make a roux, about 8 minutes. The roux is ready when it turns mahogany.
  4. Add the onions, bell peppers, celery, and garlic to the roux, and stir over medium heat for 5 minutes.
  5. Add the tomatoes to the pot and season with the bay leaves, salt, cayenne pepper, and 1 tsp creole seasoning.
  6. Stir in the chicken stock, diced mushrooms and vegan chicken strips. Bring the mixture to a boil, and reduce heat to a simmer.
  7. Simmer the Etouffee over medium low heat for 30 minutes, stirring occasionally.
  8. Add seasoned shrimp to the Etouffee. Cook the shrimp for 5 to 7 minutes.
  9. Add the chopped parsley to the pot and stir to combine.
  10. Serve immediately over steamed white rice and garnish with chopped green onion.

Etouffee5

Print This Post Print This Post

No Comments

Leave a Comment

%d bloggers like this: