Combine 4 cups of boiling water with miso paste and wakame. Leave for 30 minutes.
Heat a cast iron or heavy bottomed pot and melt butter over medium heat.
Add the flour and stir to make a roux.
Stir continuously until the roux is the colour of peanut butter or caramel, about 7 minutes.
Add the onions, green peppers, celery and garlic to the roux,.
Cook, stirring often, for 10 minutes.
Strain the wakame broth keeping the wakame aside.
Add tomatoes to the pot.
Add the bay leaves, salt, cayenne, and 1 1/2 tablespoons of Essence.
Cook for 2 to 3 minutes and then stir in the wakame broth.
Bring the mixture to a boil and reduce to a simmer.
Chop the wakame and add to the pot.
Cook the étouffée, stirring occasionally for 20 minutes.
Add the chopped parsley and stir to combine.
Serve with cooked quinoa or rice and garnish with sliced chilies.