This is a simpler version of Louisiana stew, inspired by Creole and Cajun flavors. You get the tomatoes from Creole cooking and plenty of spiciness from Cajun. Instead of rice, this recipe uses potatoes for heartiness and forgoes the celery, but it's easily added in if you want even more of a Louisiana feel. This stew is for the true spicy food lovers out there.
One-Pot Louisiana Stew [Vegan]
- 2 tablespoons vegan butter
- 4 large shallots, chopped
- 1/2 green pepper, coarsely chopped
- 1/2 yellow pepper, coarsely chopped
- 1 green chili pepper, finely chopped
- 1 pound potatoes, cut into large cubes
- 3.5 ounces fresh okra, sliced
- 5 ounces canned corn
- 2 14-ounce cans whole, peeled tomatoes
- 1 tablespoon tomato paste
- 2 bay leaves
- 1 teaspoon dried thyme
- 1/2 teaspoon cayenne pepper
- 1 teaspoon vegetable bouillon powder
- 1-2 teaspoons mixed Cajun/jambalaya seasoning
- 2 cloves of garlic, minced
- 1/2 lime, juiced
- 1/2 pound vegan shrimp or smoked, extra firm tofu
- Salt/pepper to taste
- Melt the butter in a deep pan or heavy-bottomed pot, add the onions and bell peppers, and fry a few minutes.
- Add the chili pepper, potatoes, okra, and corn and fry for a few more minutes before adding the tomatoes, the paste, and all the spices and herbs, apart from 1 clove of garlic. Before adding any cayenne, taste the stew to see how hot it is — this will depend on how big and how hot the chili pepper is. Cover the pot and cook for about 30 minutes.
- Place the vegan shrimp or smoked tofu in a small bowl, add the remaining garlic clove and lime juice, and stir. Let the shrimp marinate for the 30 minutes while the rest of the ingredients are cooking. You can even add a few drop of liquid smoke, if you want.
- After about 30 minutes, add the shrimp to the stew, stir to incorporate them, and cook for about 10 more minutes or until they are heated through. Both the vegan shrimp and smoked tofu can be cooked longer than real shrimp without them getting tough or overcooked.