N'Awlins Food

We are going to the bayou this week in celebration of Mardi Gras. New Orleans is the town, and no city has quite the culinary history and unique style of New Orleans. From Creole to Cajun, New Orleans has quite the distinct cuisine.

First up this week is a recipe I adapted from the Heaven on Seven cookbook. It was originally called Chicken Creole Penne. I switched chicken to tempeh, and halved the recipe to suit my needs. Since I changed it enough, I feel like I can post it:

Tempeh Creole Penne

Serves 4

8 oz tempeh, steamed if you like, cut into 1/2 inch cubes
1 1/2 Tbsp creole seasoning (Zatarain's brand)
2 Tbsp olive oil
1 1/2 cups diced green bell pepper
3/4 cup diced celery
1 small onion, diced
1/4 cup sliced green onion
1 Tbsp garlic
1 bay leaf
1/2 tsp each oregano, basil, black pepper, & red pepper
2 tsp agave syrup or honey
1 Tbsp brown sugar
2 cans tomato sauce
1 cup water

1 pound penne, cooked according to package directions


Sprinkle the tempeh with 1 Tbsp of the creole seasoning. Heat oil in a large saucepan. Add bell peper, celery, onions, garlic, spices, and sugars to the pan, then add the tempeh and the rest of the seasoning. Cook for 10 minutes until the vegetables are soft. Pour in the tomato sauce and simmer for 5 minutes. Add the water, bring to a boil, reduce the heat to low, and simmer for 25-30 minutes. Toss with pasta and serve.



The next recipe comes adapted from NOLA Cuisine. It was for shrimp etoufee, but I subbed in chickpeas. Here's the changed the recipe:



Chickpea Etoufee:


Serves 4


1 Tbsp Creole Seasoning
2 Tbsp Olive Oil
1/4 Cup Onion, Finely Chopped
1/4 Cup Celery, Finely Chopped
1/4 Cup Bell Pepper, Finely Chopped
1/8 Cup Flour
1/2 Cup Tomato Sauce
3/4 Cup Veg Stock
1 Tbsp Minced Garlic
2 tsp Veg. Worcestershire Sauce
1 tsp Hot Sauce
1/4 Cup Green Onions, thinly sliced
1 can Chickpeas, rinsed and drained
Salt & Freshly Ground Black Pepper to taste

Rice, to serve

Season the chickpeas the Creole Seasoning. Heat the oil in a large cast iron skillet, add the onions, bell pepper, and celery, saute until translucent. Whisk in the flour to make a blonde roux, stirring constantly, about 3-5 minutes. Stir in the remaining Creole Seasoning. Add a small amount of the vegetable stock, stir well to form a paste, add the remaining stock gradually, whisking constantly. Bring to a boil, then reduce to a simmer. You may need a little more stock, but the end result should be the consistency of a gravy, not too thick, not too thin.Add the tomato sauce, garlic, Worcestershire, and hot sauce, a little salt, and black pepper. Simmer for 15 minutes.Add the chickpeas and green onions, simmer for 5 minutes more or until the chickpeas are heated through.

That's it for this week! San Diego will come next week.