This is a vegetarian version of a classic Cajun dish in which smoked paprika adds a traditional smoked meat flavour. It’s not necessary to sauté the vegetable garnishes before adding them to the stew however, it would be tastier. If using cooked peas, you’ll need 5 cups.
- 3 medium onions
- 4 celery branches
- 2 green Bell peppers
- 1 yellow Bell pepper
- ¼ cup olive oil
- 2 medium tomatoes
- 4 garlic cloves, chopped
- ½ bunch parsley
- 4 green shallots
Rinse and soak peas in water overnight, refrigerated. The following day drain then place in a pot with 6 cups water and bay leaves. Bring to a boil, lower heat to medium and cook 45 minutes until tender.
Dice onion, celery and carrot.
Place in a pan on medium heat with ¼ cup olive oil. Sauté on medium/high for a few minutes to colour slightly, then add tomato paste, garlic, Cajun spices and smoked paprika. Sauté 2-3 minutes more, stirring continuously.
Drain peas, set aside their cooking water.
Add peas in the pan and enough cooking water to cover. Simmer for 45 minutes (up to this point everything can be done in advance).
Clean and cut onions, celery and Bell peppers into 1-inch pieces. Place in a pan with ¼ cup olive oil then sauté lightly for a few minutes until vegetables are tender.
Cut tomatoes into large cubes then add, along with chopped garlic, to vegetables. Salt and pepper to taste. Sauté a few more minutes then add to the stew. Simmer on low heat for 30 minutes. Chop parsley and incorporate into stew.
Serve garnished with slivered green onions.