Veggie Etouffee

I made a yummy veggie etouffee for dinner tonight.



Start by sauteeing the aromatics. Here, I'm using the Holy Trinity: onion, celery, and bell pepper. I like a mix of yellow, red & green peppers. Don't criticize my knife skills. I know my cuts are uneven. I'm ok with that.

Next, add garlic and zucchini.

Then, add flour (which you browned in the dry pan earlier), stir to coat veggies, and add pureed tomatoes and spices.

I guess I didn't get a picture of the next step, but it involves kidney beans, green onions and parsley.

Serve over rice.