30 August 2011

Tempeh Étouffée

Another one for the Slow Cooker Challenge. I don't think that I ever tried real étouffée before, so I have nothing to compare against.

8 oz tempeh
bell pepper

In a slow cooker combine chopped onions, celery, and bell pepper. Add enough water to cover and season with your favorite spices. Cook on low for 6 - 8 hours.

Chop the tempeh into 1 inch cubes and brown in a skillet over medium heat. Add to the crock pot for 30 minutes. Serve over rice.

I still had some rice left over from the Inca Parcels, so I just used that instead of making new rice.

This came out okay. Not amazing. I was very rushed that morning and might not have followed the recipe exactly and maybe that is why it did not come out as good as expected.

My husband has been sick all week, and while I ate this he had some miso soup.

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