Vegetable Étouffée with No Roux
This creamy, flavor-packed Vegetable Étouffée with No Roux is loaded with fresh veggies, Creole seasoning, and served over rice for the ultimate easy weeknight comfort food.
Servings: 8 people
Calories: 298kcal
Equipment
- 1 large sauté pot
Ingredients
- ½ cup Bell peppers ¼ inch diced
- ½ cup Onions ¼ inch diced
- ½ cup Celery ¼ inch diced
- 1 cup Carrots ¼ inch diced
- 2 cups baby spinach no stem
- 2 cups portabella mushrooms ½ inch diced
- 1 large clove Garlic minced
- 2 tablespoon unsalted Butter
- 2.5 cup Whole Milk
- 1 large clove Garlic minced
- ½ can Cream of celery
- 1 can Cream of mushrooms
- ¾ tablespoon Tony Chachere’s Creole Seasoning
- 2 cups rice
Instructions
- Make white rice according to the package.
- In a large sauté pot, melt butter over medium heat. Once butter is melted, add bell pepper, celery, carrots, and onions and cook about 5-7 minutes,
- Add spinach, mushrooms, and garlic and cook for one to two minutes till spinach is almost completely wilted.
- Add one can of cream of mushroom and ½ can of cream of celery, 2.5 cups of milk. With 1 tablespoon of Tony Chachere’s Creole Seasoning, mix well.
- Once the mixture starts to bubble, reduce the heat to low and allow it to simmer for 15 to 20 minutes till carrots and mushrooms are soft enough to eat.
- Once cooked, take ½ cup of rice and place it in the center of a plate or bowl. Add about 1 cup of your Vegetable etouffee and top off with sliced green onions. Enjoy
Video
Nutrition
Calories: 298kcal | Carbohydrates: 48g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 425mg | Potassium: 462mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4000IU | Vitamin C: 16mg | Calcium: 136mg | Iron: 1mg