For a taste of Louisiana, try this simple rice dish. Etoufee means to smother (the rice). You’ll be out of the kitchen fast to enjoy autumn events.
- 1 pound large shrimp, thawed and peeled
- ¼ cup olive oil or butter
- 1 cup celery, chopped
- ¾ cup onion, chopped
- ½ cup green pepper, chopped
- 2 cloves garlic, minced
- 4 teaspoons cornstarch stirred into 1 cup water
- 2 fresh medium tomatoes, chopped or ½ cup tomato sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper (optional)
- Hot cooked rice or cooked pasta such as penne, fusilli, or spirals.
A large, heavy saucepan.
In a large, heavy saucepan set on medium low, heat oil or butter then add celery, onions, and green pepper. Cook the vegetables about 5 minutes or until tender. Add shrimp and stir in cornstarch mixture, tomatoes, salt and pepper. Bring to a boil. Reduce heat to simmer for 5 minutes or until shrimp turn pink.
Smother hot cooked rice or pasta on dinner plates with the cooked shrimp to serve 4. Enjoy with a salad.