Passions

And now to indulge in one of my passions (cooking) . . . just tried this spectacular dish (courtesy of Southern Living magazine -- no idea of the date -- I live in a sea of ripped out papers)

Crab-and-Shrimp Etouffee
(in keeping w/ passion, this has been modified to serve 2)

(ay-too-FAY)

1 lb. medium-size raw shrimp

¼ C butter
2 T olive oil
1/3 C all-purpose flour

2/3 C chopped onion
14 C chopped green bell pepper
¼ C chopped celery

3 garlic cloves, minced

1 (14 oz.) can chicken broth
1/3 C dry white wine
¼ C chopped green onions
1 T tomato paste
1 T chopped fresh parsley
2 t Worcestershire sauce
½ t hot sauce

1 (16 oz.) container fresh crabmeat (lump)

5 C hot cooked rice

Peel and devein shrimp.

Melt butter w/ oil over medium-high heat. Stir in flour. Cook, stirring constantly, about 5 minutes or until caramel colored. Add onion, green pepper, celery; cook, stirring constantly about 4 minutes or until vegetables are tender.

Add minced garlic, sauté 1 minute.

Stir in chicken broth, wine, and next 6 ingredients. Cook, stirring occasionally, 10minutes.

Add shrimp. Cover, reduce heat, simmer, stirring occasionally, 5 minutes.

Stir in crabmeat. Cook, stirring often, until thoroughly heated.

Spoon over rice.