Etouffee is a Creole dish consisting of seafood, sausage and a sauce thickened with roux.
I had some Sea Seitan left over from the Emeril Fish Taco dish, so I defrosted it and used it as the protein in my Etouffee.
I have also made a How-To for this meal since roux can be one of the more complicated culinary procedures since there are so many different kinds of roux, anything from a blond to a dark chocolate - I utilized the latter in this dish. The darker the roux, the longer it takes to cook, the deeper the flavor, the less thickening power it has.
The Sea Seitan really gives this a unique flavor, very unlike any other seitan - which is kind of the point of making it.
This dish was very flavorful and different. We really liked this one a lot.
Serve this with rice.
herbs, spices, flour, oil: $1.50
onion, green onion, celery, garlic, pepper: $2.50
vegan sausage link: $1
Worcestershire sauce, hot sauce: $.75
veg. broth, tomato paste: $1.50
Total to make 6 servings: