Oysters Etouffee Recipes

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OYSTERS ETOUFFEE



OYSTERS ETOUFFEE image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 10

¾ stick of butter
1 cup chopped onion
1 cup chopped bell pepper
¼ cup finely chopped fresh parsley
1 tsp. minced garlic
½ teaspoon salt
6 oz. tomato sauce
¼ cup water
juice of one lemon
two dozen shucked oysters

Steps:

  • Melt butter in large heavy pot (like a Dutch oven). Add next five ingredients and sauté over low medium heat until translucent, stirring occasionally. Add tomato sauce and water. Cover and simmer 15 minutes. Add oysters and lemon juice and cook uncovered ten minutes. Serve over rice.

VEGAN MUSHROOM ÉTOUFFéE



Vegan Mushroom Étouffée image

This clever vegan re-creation of a Southern Louisiana étouffée comes from Jenné Claiborne, who included it in her 2018 cookbook "Sweet Potato Soul." Succulent oyster mushrooms stand in for the shrimp or crawfish used in a traditional étouffée. The seaweed called dulse brings a smoky, savory note and a mix of Creole and Old Bay seasoning provides the familiar flavors. Ms. Claiborne suggests spooning this over brown rice instead of the traditional white.

Provided by Kim Severson

Categories     dinner, quick, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons grapeseed or coconut oil
3 tablespoons all-purpose flour
1 small yellow onion, diced
2 garlic cloves, minced
1 small green bell pepper, diced
2 celery stalks, diced (about 1 cup)
1/2 teaspoon salt
1 cup diced tomatoes, canned or fresh
2 1/2 cups vegetable stock or water (if using water, add 1 vegetable bouillon cube)
1 dried bay leaf
1 teaspoon dulse (seaweed) flakes
1 tablespoon Creole seasoning or 1 teaspoon each black pepper, paprika, and dried thyme
1 tablespoon Old Bay seasoning, more to taste
1 pound fresh oyster mushrooms, trimmed and roughly chopped (about 2 cups)
Freshly cooked brown rice, for serving
Lemon wedges, for serving
1/2 cup chopped fresh parsley, for serving

Steps:

  • In a large Dutch oven or heavy pot, heat the oil over medium heat until it ripples, then sprinkle in the flour. (Test the oil by dropping a pinch of flour into the pot. If it sizzles, it is hot enough). Stirring constantly, cook flour and oil together until the mixture toasts and turns golden brown, 2 to 3 minutes.
  • Add onion, garlic, bell pepper, celery and salt and stir. Cook, stirring, over medium heat until the onion is translucent, about 3 minutes. Add tomatoes, stock, bay leaf, dulse, Creole seasoning, and Old Bay. Stir well and bring the pot to a simmer. Add mushrooms and simmer, stirring occasionally, until tender, about 20 minutes. Taste and adjust the seasonings with salt and Old Bay.
  • Serve étouffée spooned over rice, garnished with lemon and parsley.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 1 gram, Carbohydrate 14 grams, Fat 11 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 413 milligrams, Sugar 4 grams

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