I had the inspiration to try to make some vegan etouffee one evening when I saw some crawfish in the grocery store.
In the past when I ate fish/seafood, etouffee was something that I really enjoyed. I thought that jackfruit would be a good replacement for the crawfish since it is pretty much a blank canvas. Evidently it looks like some type of fish because I had to stop the hubs from eating the rinsed and shredded jackfruit.
2 cans jackfruit (in brine), rinsed and shredded
2 large onions, diced
2 stalks celery, diced
3 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1/4 cup Earth Balance
1/4 tsp sea salt
1/2 tsp black and white pepper
1/4 tsp cayenne pepper
1 1/2 TBS Slap Ya Mamma Crawfish Boil powder
1 TBS vegan Worcestershire sauce
Tabasco sauce, to taste (I used about 10 shakes)
1/4 cup flour
1 cup hot water
Melt Earth Balance over low heat and saute vegetables slowly until they are cooked well (about 30 minutes). Add spices during the last few minutes. Sprinkle mixture with flour and stir well, cook this mixture for about 3 minutes. Add Worcestershire and Tabasco. Add jackfruit and cook until heated through (about 5 minutes). Add water slowly and stir well. Simmer for 5 more minutes. Serve hot over rice.