shrimp and spice and jasmine rice

(...that's what a lovely dinner is made of.)

pepper duo

Well, it was definitely a cold that had me feeling under the weather on Monday. A really nasty bug that had me feverish, achy, congested and otherwise miserable for a good three days. I tried to maintain a somewhat normal schedule and at least put dinner on the table, but I was too wiped out for anything too fancy. So I turned to an old standby - easy étouffée. Thanks to canned soup, frozen shrimp and my ever-handy rice cooker, this dinner was something even a sniffling, shivering me could muster.



Easy Etouffée 
1 red bell pepper, diced
1 green bell pepper, diced
1/2 C thinly sliced green onions
1/2 stick butter

1 can condensed cream of mushroom soup

1 can condensed golden mushroom soup

1 can diced tomatoes with green chilies

1-2 C water

2 lbs. frozen shrimp or crawfish

In a medium saucepan, sautee the peppers and onion in the butter. When they are softened, add the soups and tomatoes and stir until smooth. Add water to desired consistency and let simmer 15 minutes. Add the shrimp (or crawfish) and simmer another 15 minutes. Serve over hot jasmine rice.

You can, of course, spice up the étouffée with some Louisiana hot sauce. Pair with an ice cold glass of sweet tea or a tall boy of a good American lager *cough PBR cough*. 


Cheers!