Creole Courtboullion
Courtboullion, pronounced “coo-bee-yon”, is a stew made, usually, of fish. This vegan version uses tempeh or tofu. From Good Time  Eatin in Cajun Country.

2 lbs tempeh or tofu, sliced 1/4 inch thick
1/4 cup oil (you can use 1/2 the oil for frying if using tofu)
1 medium onion, minced
3 cloves garlic, minced
1 medium bell pepper, minced
2 stalks celery, minced
1 teaspoon salt
3/4 teaspoon file powder
1/4 teaspoon cayenne
2 bay  leaves
6 medium tomatoes, diced
1/3 cup water
1/2 lemon, thinly sliced
1/4 cup fresh parsley, minced

Pan fry the tofu or tempeh in half the oil until golden. Set aside. Sauté the onion, garlic , bell pepper, celery, and spices in the remaining oil. Stir well, lower the heat, and simmer for  5 minutes. Add the tomatoes and water, and simmer for 30 minutes.  Add the tofu or tempeh, lemon, and parsley, and simmer for 25 minutes, stirring carefully. Serve over hot brown rice.