In like a lamb

Today I can feel spring in the air. What is it they say about March...in like a lamb out like a lion?

I am thinking about a big pot of Etouffee~ Yum!

Etouffee

3 pounds shrimp

or crawfish

1 onion, diced

1 green pepper, diced

3 stalks celery, diced

1/2 cup butter

1 Tbs cornstarch

1 cup water

4 green onions

1/4 cup fresh parsley, chopped

Salt & pepper

1/4 tsp cayenne pepper

Peel and clean raw shrimp and set aside. Saute onion, pepper, and celery in butter until tender. Dissolve cornstarch in water, add water to onions. Simmer and stir until well blended. Add salt & pepper and cayenne to taste. Add shrimp and simmer covered until shrimp are pink and done- about 10 minutes. Add green onion and parsley and cook for another 5 minutes. To serve scoop a spoon full of white rice into a bowl, ladle the ettouffee on top of the rice. Sprinkle with a few green onion slices if desired.

First we have to get out and trim those Crepe Myrtles, we are only about two weeks late! I bet Bill will come running when he hears me crank up that chain saw.

Y'all have a blessed Sunday!

Sandi