Étouffée (vegan, gluten-free, spicy!)
grapeseed or other healthy oil
orange or red pepper
batch Tempeh Andouille Sausage
sliced baby bella mushrooms
Tamari or gluten-free soy sauce
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.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.