There are a lot of things I like about Mardi Gras. One of them is the excellent food! I love spicy food, so I naturally love New Orleans style cooking. This great meal combines a thick roux with a peppery kick. Using a pre-made blend of the trinity (onion, celery, and bell pepper) makes this extremely easy to put together. I cooked the sausages separately since they were home made and I didn’t want them to soak in any of the water and get soggy. If you have commercial sausages that won’t do that, feel free to just throw them in the pot at the end.
Vegan Sausage Etoufee
- 3 tablespoons olive oil
- 1/4 cup all purpose flour
- 1 bag seasoning blend veggies (or one onion, one stalk celery, and ½ pepper, chopped)
- 8 ounces mushrooms
- 4 cloves garlic
- 1 C crushed tomatoes
- 1 C water
- 1 tsp soy sauce
- 1 tsp italian seasoning
- ½ tsp smoked paprika
- 1 tsp (or more) Tabasco sauce (I used the chipolte kind)
- ½ tsp black pepper
- 2 vegan sausages
Preheat a large, heavy bottom pot over medium-low heat.
Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
Add the seasoning blend, mushrooms, and salt, and toss to coat the vegetables completely in the flour mixture. As the veggies release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.
Slowly add the tomatoes and water, stirring constantly to avoid lumps. Add all of the spices, and cook for about fifteen minutes.
In the meantime, slice the veggie sausages and cook over medium heat in a small pan. Add to the tomato mixture, and serve over rice, potato wedges, or crusty bread!
This serves 2-3 people.