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.