Summer Squash Étouffée
Author: Brittany Biggers
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 1 tsp Coconut oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • ½ cup celery, finely chopped
  • 2 cloves garlic, minced
  • 1 cup summer squash (2 squash), halved or quartered and thinly sliced
  • 1 can hearts of palm, drained and thinly sliced
  • 1 can fire roasted tomatoes
  • 1 Tbsp cajun/creole seasoning (Tony Chachere's)
  • 2 Tbsp dulse flakes (or more depending on preference)
  • 1 bay leaf
  • ½ tsp thyme
  • ½ cup vegetable stock
  • 2 Tbsp arrowroot powder for thickening
  • 2 green onions, thinly sliced (optional)
  1. Heat oil in large nonstick skillet over medium high heat. Add chopped onion, bell pepper and celery. Saute until celery is done, about 5 minutes.
  2. Add garlic and summer squash and saute for another 3-4 minutes.
  3. Add tomatoes, spices and dulse flakes with stock. Simmer for about 5 minutes.
  4. Reduce heat. Make a slurry by combining arrowroot powder with a 2 tablespoons of water in a small bowl. Add slurry to pan and let simmer for another 5 minutes or until sauce is thickened.
  5. Serve with brown rice or quinoa and top with fresh green onion.
Recipe by the fellow foodie at