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.
Cost Breakdown
seitan: $3
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
rice: $1
Total to make 6 servings:
$11.25
Happy New Year! Bring on the recipe! Love vegan 'ouisiana cooking.
ReplyDeleteHappy New Year to you, too, GiGi!
ReplyDeleteThe flavors of this dish were outstanding.
ReplyDeleteNext time I think that tofu rather than seitan...
Question about seitan in a bread machine:
The one I got add a bit of heat during the "dough" cycle. Is this okay, or is this the reason the seitan was very spongy?
Did you make the Sea Seitan? That does come out a little spongy, I believe. I will put 1 cup of water in mine and check its temperature to let you know the temp of my machine. If you could do the same for yours we can figure out whether your machine's temp is too high.
ReplyDeleteI did make the Sea Seitan, and texture aside, it was very tasty.
ReplyDeleteWill do the bread machine experiment this week. Thanks for that!
Okay, on to working on what to have for dinner...
:)
Hey again-
ReplyDeleteDid the bread machine test. High point was 90 degrees.
(Which is good for yeasty breads, but not sure what that would do to Seitan)
I just got done with my temp test: 85 degrees. Not too off from yours.
ReplyDeleteMy advice is to make a seitan in the bread machine that you have made before in the mixer and see if it comes out the same.
Another option is to keep the lid of the machine propped open to allow some of the heat to escape, but I'm thinking the Sea Seitan is the culprit, and the culprit there is the method of cooking.
I've noticed that if you pressure cook seitan the texture is very spongy, hence the higher temperatures cause the spongy effect. To say the least, the Sea Seitan is different than the other seitans.