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:
–– posted by Anne