Vegetable éTouffée

There are many variations on the classic Cajun stew called étouffée, which translates from the French as “smothered” and is usually made with crawfish or shrimp. This brimming-with-vegetables version still has that great New Orleans taste because it’s based on a dark roux, the traditional butter-and-flour thickener (although olive oil stands in for butter here), and the famous Cajun “trinity” of onion, celery, and bell pepper. The ingredient list may seem long, but this stew cooks in