Amy's Étouffée

Serves 8-10

This etouffee is vegetarian and contains tofu. If you would like to substitute shrimp or crayfish for the tofu skip steps 1 and 3 and add the meat at the end. It won't taste as good.

Copy and Paste Shopping Check List:

1 pkg. Extra Firm tofu
2 juicy lemons
dried chipotle or cayenne pepper
thyme
Penzey's Rojo Seasoning (this is also great added to any Mexican dish and quinoa)
salt, pepper, sugar, flour
dried onion (opt.)
garlic
1 c. butter
2 yellow onions
1 red onion
green, red and orange bell peppers
celery
bunch of mature fresh spinach
tomato paste
4 c. vegetable or chicken stock
brown rice or grits (for serving)

Other rather common etouffee ingredients are:
zucchini, mushrooms, and kidney beans

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Step 1:
-The key to success in cooking with tofu for ANY recipe is marinating it appropriately-

Wrap a block of extra firm tofu in a paper towel and then a dish towel. Press the tofu for 10-15 min. under something flat and heavy, like a cookbook that you won't find this recipe in. Meanwhile prepare rice/cut some veggies.

Step 2:
Cook 3-4 c. rice in rice cooker. I prefer short grain brown with this recipe (add salt and a little butter)

Step 3:
When tofu has been properly pressed, cut tofu into popcorn shrimp-sized cubes and carefully place in plastic gallon-sized bag. Then, prepare marinade and add to bag. Lay flat in fridge and turn over from time to time.

Tofu Marinade:

2 lemons, juiced
Chipotle pepper, to taste (Cayenne works. I do just a dash so the heat comes from Tabasco at the table. It's more child-friendly this way)
1-2 Tbsp. Rojo Seasoning from Penzey's Spices. Oh, you don't have it/know what it is? Well, then I guess you can't make the best etouffee ever, huh?!
salt and black pepper
1-2 Tbsp. sugar
handful dried onion (obviously you can sub. fresh)
1 tsp. dried minced garlic (or 1-2 bulbs, minced)
1/2 c. hot water

Step 4: The Roux

In heavy bottomed large pan melt 1 c. butter over med. heat. Add 1/2 c. flour and cook, reduce heat to med-low and cook, whisking nearly constantly until the roux is deep brown- think dark wood paneling circa 1970. This should take close to 30 min. I like to have the cutting board near by and chop as I whisk. When chopping is done, I turn the heat up to med. again and stir constantly to speed the browning up a bit.

Step 5:
Chop the following into a big bowl:

2 med. yellow onions
1 small red onion
3 bell peppers- green, red and orange
1 c. finely chopped celery (I use the softer inside stuff and some leaves)
2 Tbsp. minced garlic

(Chop but do not add to bowl)
3 c. fresh, adult spinach, sliced long (this is a modest approximation)

When the roux is done, add the bowl of vegetables and saute about 8 min.

Step 6:
Add and bring to simmer over med. heat:

1 tsp. dried thyme
4 Tbsp. tomato paste
4 c. chicken or vegetable stock
Chopped spinach

Last Step:
Add tofu and marinade and return to simmer. Reduce heat and cook about 15-20 min., stirring periodically.

Serve on rice and accompany with Tabasco or your favorite Cajun hot sauce and a confident smile.