Tomorrow is Fat Tuesday, the last day of culinary and cocktail debauchery for those who observe Lent. In our house, that means Milk Punch and Étouffée. I’ve created a tempeh andouille sausage to go in my version, so you get two original recipes today! I’ve simplified traditional Étouffée and created a version that does not require making a roux. Not only is this easier, it takes much less time than creating a light roux (20 minutes or so) or a brown roux (30-40 minutes). My version still has the deep flavor of the traditional varieties, but is perfect for a weeknight meal. A word of warning: this is a spicy dish! Both the Andouille sausage and the Étouffée contain a good amount of heat. If you don’t like heat, you could ease off of the spices like cayenne and crushed red pepper. We like spicy food here, but I’m aware many don’t like quite as much heat. Make this yours by adjusting the spices to your liking. And now, on with the recipes. Laissez les bons temps rouler!
Tempeh Andouille Sausage (vegan, gluten-free, spicy!)
- 1-8 ounce block tempeh (I use tempeh with flax, use a gluten-free variety of your choice)
- 1 teaspoon grapeseed oil
- 1/3 cup vegetable stock
- 3 cloves minced garlic
- 2 teaspoons smoked paprika
- 1 1/2 teaspoon crushed red pepper
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon fennel seed
- 1/4 teaspoon thyme
- 1/4 teaspoon sage
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
In a small bowl, combine vegetable stock and all spices. Stir to combine. Set aside.
In a skillet, warm grapeseed oil over medium heat. Crumble tempeh into skillet.
Cook tempeh until lightly browned.
Add in vegetable stock and spice mixture.
Continue cooking over medium heat until liquid is gone, stirring often. This will take 3 to 4 minutes.
Enjoy in etoufee, as a spicy pizza topping or with red beans and rice!
Étouffée (vegan, gluten-free, spicy!)
- 1/3 cup cornstarch
- 2 cups vegetable stock
- 2 teaspoons grapeseed or other healthy oil
- 2 stalks celery , chopped
- 1 onion , diced
- 1 green pepper , diced
- 1 orange or red pepper , diced
- 1 batch Tempeh Andouille Sausage
- 8 ounces sliced baby bella mushrooms
- 4 cloves minced garlic
- 1 Tablespoon Tamari or gluten-free soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried basil
- 1/2 teaspoon thyme
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- green onions for garnish , finely sliced
- rice or quinoa to serve with dish
In a bowl, combine cornstarch and vegetable stock. Stir well to dissolve cornstarch.
In a small bowl, combine Tamari, basil, thyme, smoked paprika, cayenne pepper and black pepper. This creates a spice past. Set aside.
In a large, deep skillet, heat oil over medium heat. Add celery, onion and peppers. Saute until onions are soft.
Add mushrooms and garlic.
Stir in spice paste. Mix well to evenly coat vegetables with spices.
Pour in cornstarch and stock mixture, stirring well.
Add in Andouille sausage.
Allow to cook over medium, stirring often, until mixture has thickened.
Serve over rice or quinoa. Garnish with green onions.