Meatless Mardi Gras Recipe: Portabella Etouffee for Meatless Monday

Portabella Etouffee

I’m a big fan of New Orleans cuisine. I honestly can’t think of a Creole or Cajun classic that I haven’t liked. If I had to pick only one, just ONE, though, it would have to be shrimp or crawfish etouffee.  So with only a few more days left until this year’s Fat Tuesday Feast, I wanted to see if I could concoct a vegetarian version for Meatless Monday. I had a hunch that portabella mushrooms might be a good match.  It’s a little darker than a traditional etouffee, but I think they held up well.


1/2 cup butter
1/2 cup rice flour (or another flour; I like this best for roux so far)
1 cup onion, diced
1/2 green pepper, diced
1/2 cup celery, diced
1 cloves garlic, minced
1 teaspoon black pepper
1 teaspoon salt (or more to taste)
1/2 teaspoon cayenne pepper
1 teaspoon thyme
a few dashes Tabasco
4 scallions, white and green parts, chopped
14 ounce can diced tomatoes
3 cups mushroom or vegetable broth
2 portabella mushroom caps, cubed
1 bay leaf
juice of half a lemon

Melt butter over medium heat in a heavy-bottomed pan. Whisk in the flour and cook, stirring frequently until the roux is a deep caramel color. Stir in the onion, celery and green pepper (the “Trinity” of cajun cooking) and cook until vegetables are soft; add garlic and cook a few more minutes. Add peppers, salt, thyme, Tabasco and tomatoes; and simmer for 15 minutes, stirring occasionally, letting the mixture reduce a bit.

Add mushrooms, broth of your choice and bay leaf. Cook for another 10-15 minutes, until portabellas are tender (adding more broth if it becomes too thick). Adjust seasoning to taste, especially re: cayenne and Tabasco. Finish with a squeeze of lemon and serve over rice – I like brown for just about every rice application, but suit yourself.

Have a happy Mardi Gras! Laissez le bon temps roulez!

Other food bloggers doing up some etouffee:

Chili-Cheese Etouffee from The Tasty Kitchen
Gluten and dairy-free Crawfish Etouffee from Go Dairy Free
Rabbit Etouffee from The Schell Cafe
Shrimp Etouffee from The Perfect Pantry

– posted by Anne


  1. Danie says

    Hi! I’d like to make this, but need to know how many servings it makes. Also, are you supposed to use half a stalk of celery, or half a bunch of celery? Thanks!

  2. muzicgirl says

    I made this last night, and it was delicious! Used smaller criminis rather than portobellos so as not to overwhelm the ettouffe flavor. One thing not mentioned in the recipe, the white parts of the green onion or scallion should be cooked w/ the rest of the veg. The green parts you save for last to sprinkle over the rice. Traditionally, it is served w/ a small mound of rice in the middle of the plate, and a “moat” of etouffee sauce around it, with the green onions sprinkled over the top. Thanks for a delicious veggie adaptation, so good!!

  3. says

    I love how Creole/Cajun cuisine is just bursting with flavor and this meatless etouffee still manages to be healthy while preserving the crazy taste explosions that are so typical of this type of food!


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