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Vegetarian jambalaya or etoufee
Posted on 1/31/24 at 11:47 am
Posted on 1/31/24 at 11:47 am
Anyone ever made either of these with any success?
Every year I take a beach trip with my wife's family. I always make either my shrimp etouffee or my chicken, sausage, and shrimp jambalaya (sometimes both) at some point during the trip.
My nephew is bringing his significant other this year and they are both vegetarians. I'll prepare my normal, but thought I would make a smaller vegetarian version of whichever I decide on.
Should I just replace the meats with some tofu/extra veggies and replace my normal shrimp or chicken stock with vegetable stock and prepare as usual? Is there more to it?
Anyone tried this and had any luck? Thanks for any suggestions.
Every year I take a beach trip with my wife's family. I always make either my shrimp etouffee or my chicken, sausage, and shrimp jambalaya (sometimes both) at some point during the trip.
My nephew is bringing his significant other this year and they are both vegetarians. I'll prepare my normal, but thought I would make a smaller vegetarian version of whichever I decide on.
Should I just replace the meats with some tofu/extra veggies and replace my normal shrimp or chicken stock with vegetable stock and prepare as usual? Is there more to it?
Anyone tried this and had any luck? Thanks for any suggestions.
14
Posted on 1/31/24 at 11:53 am to BhamTigah
Etoufee would be simple enough but the jambalaya seems like a lot of effort for just two people.
Posted on 1/31/24 at 11:56 am to patnuh
quote:
Etoufee would be simple enough but the jambalaya seems like a lot of effort for just two people.
That's odd. My etouffee recipe is much more involved than my jambalaya recipe.
Posted on 1/31/24 at 12:15 pm to BhamTigah
quote:
My nephew is bringing his significant other this year and they are both vegetarians.
Do you know what their "rules" are? Some vegetarians will eat fish/seafood and other things. Do they eat the vegan type stuff like tofu or the fake meats?
Posted on 1/31/24 at 12:24 pm to BhamTigah
I find a lot of the flavor from jambalaya comes from the chicken, pork, and or sausage used.
Etoufee would be my choice, maybe with some kind of mushrooms as the "meat".
Etoufee would be my choice, maybe with some kind of mushrooms as the "meat".
Posted on 1/31/24 at 12:24 pm to BhamTigah
Sounds terrible. You'd be much better off picking a vegetarian dish to cook rather than trying to force one into being vegertarian.
Posted on 1/31/24 at 12:27 pm to BhamTigah
There is really no such thing as vegetarian etouffe or jambalaya. I’d make your best version of your choice. If they eat your offering or not is their problem.
Posted on 1/31/24 at 12:27 pm to Gris Gris
quote:
Do you know what their "rules" are? Some vegetarians will eat fish/seafood and other things. Do they eat the vegan type stuff like tofu or the fake meats?
They eat eggs and dairy. No fish/seafood. They eat tofu. Not sure about the fake meats. I had not thought about using a plant based sausage in jambalaya.
I'm thinking of crisping up some tofu and using it to replace the shrimp in my etoufee. Of course I would replace my shrimp stock with a vegetable stock. I think I could do everything else the same.
This post was edited on 1/31/24 at 12:33 pm
Posted on 1/31/24 at 12:29 pm to Semper Gumby
quote:
I’d make your best version of your choice. If they eat your offering or not is their problem.
Cooking for others is a love language for me. I like to at least attempt to make something pleasing for everyone. Not to mention, my nephew is one of the most awesome people I know.
Posted on 1/31/24 at 12:32 pm to KamaCausey_LSU
quote:
I find a lot of the flavor from jambalaya comes from the chicken, pork, and or sausage used.
Etoufee would be my choice, maybe with some kind of mushrooms as the "meat".
I agree with the jambalaya statement, which is why I'm leaning etouffee.
I may do a combo of mushrooms and tofu. I like the mushroom idea. Thanks
Posted on 1/31/24 at 12:58 pm to BhamTigah
Vegetarians should bring their own food.
Posted on 1/31/24 at 1:28 pm to BhamTigah
quote:
I like the mushroom idea.
Mushrooms are a good suggestion for many things. They are excellent smoked and added to a pasta or rice dish. Emeril had a smoked mushroom and pasta in cream sauce appetizer when he was at Commander's. He also had it at Emeril's. Those mushrooms gave the cream sauce a wonderful flavor. He had tasso in the dish as well, but I didn't find it necessary. I made a rendition at home several times.
Posted on 1/31/24 at 1:57 pm to Gris Gris
Mushrooms and eggplant would be an interesting combination in a jambalaya. I guess they could be cold smoked to get some of the sausage smokiness.
Posted on 1/31/24 at 2:15 pm to BhamTigah
I would KISS - roast some cauliflower florets, steam some fresh green beans, serve with quinoa and naan. You could make a butter, cream, tikka masala/curry sauce in <5 minutes if you wanted to get exotic.
Posted on 1/31/24 at 2:18 pm to glassman
quote:
Mushrooms and eggplant would be an interesting combination in a jambalaya. I guess they could be cold smoked to get some of the sausage smokiness.
I have a stovetop smoker that I used to smoke mushrooms and tomatoes with the wood chips. Works great. I think you could smoke some eggplant chunks as well on that or a regular smoker and toss them in the jambalaya.
Posted on 1/31/24 at 2:46 pm to BhamTigah
Have you considered a vegetarian gumbo? There are a lot of good recipes out there for that.
Posted on 1/31/24 at 3:13 pm to BhamTigah
A good chicken sub is Young Jackfruit. It has the texture of chicken and is a neutral flavor.
For sausage I like Field Roast Apple Sage Smoked veggie Sausage. It has a good flavor and texture and isn't as processed as Beyond Meat/Impossible brands.
I've made good jambalaya with those 2 meat subs. You can chop the sausage into tiny pieces and saute to create a facsimile of the gratin if you want to approximate brown jambalaya. I usually add a can of diced tomatoes because my mawmaw did.
For sausage I like Field Roast Apple Sage Smoked veggie Sausage. It has a good flavor and texture and isn't as processed as Beyond Meat/Impossible brands.
I've made good jambalaya with those 2 meat subs. You can chop the sausage into tiny pieces and saute to create a facsimile of the gratin if you want to approximate brown jambalaya. I usually add a can of diced tomatoes because my mawmaw did.
Posted on 1/31/24 at 3:18 pm to BhamTigah
They can eat some salad or something, I'm not cooking anything special while I'm on vacation.
Posted on 1/31/24 at 3:32 pm to CHEDBALLZ
How about Smothered Okra and Tomatoes?
Posted on 1/31/24 at 3:36 pm to SixthAndBarone
quote:
Sounds terrible. You'd be much better off picking a vegetarian dish to cook rather than trying to force one into being vegertarian.
Agreed. Etouffee without seafood/stock is just trinity and a ton of butter. Even if you make the kind with tomatoes, it's still not what I'd consider a complete dish without the seafood. Maybe mushrooms could fix that like someone mentioned, but I'd go for a different mushroom dish in that case.
Same with jambalaya. All the flavor in jambalaya comes from the meat. If you want to serve similar in style to jambalaya, I'd do a mushroom risotto or a vegetable paella.
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