Etouffée

http://weeklyveganmenu.blogspot.com/2011/01/etouffee-december-30.html

Ingredients:

½ recipe Sea Seitan

1 t paprika

1 t thyme

½ t fresh ground pepper

1 t basil

3 T oil

3 T flour

1 c onion, chopped

½ c celery, chopped

½ c red pepper, chopped

1 link vegan sausage, sliced

2 T garlic, chopped or 1 T minced

½ t sage

2 T tomato paste

2 c vegan chicken-style broth or vegetable broth

1 T vegan Worcestershire sauce

½ t hot sauce, or to taste

salt to taste

green onions, sliced on diagonal

parsley

First slice your sea seitan into bite-size chunks. Toss the seitan with the paprika, thyme, fresh pepper, and basil. Set this aside while you make the roux.

Heat a large pan (I used a large cast-iron skillet) on medium and add the oil and flour. Combine them well. Cook them over medium, stirring constantly to prevent it from burning, until the roux reaches the chocolate roux stage (meaning it looks like chocolate milk). This will take about 20 minutes.

When the roux is this dark, add the onions, celery and pepper. Stir to combine and keep cooking for another 5 minutes.

Add the garlic, sage and the sea seitan.  Stir again and cook until you can smell the garlic.

Add the tomato paste, stir well and cook until the paste is a darker red.

Add the broth, the Worcestershire sauce and hot sauce. Mix well. Add salt to taste. Cook for another 10 minutes, covered, to marry the flavors.

Serve with rice, garnished with green onions and parsley. Take more hot sauce to the table for diners to add at their leisure.