Spicy Shrimp Etouffee(Ay-Too-Fay) - cooking recipe

Ingredients

1 1/2 c. chopped onion
1 c. chopped green pepper
1/4 tsp. garlic powder
1/4 tsp. celery seed
2 Tbsp. butter or margarine
2 Tbsp. cornstarch
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 (8 oz.) can tomato sauce
1 lb. cooked shrimp, peeled
3 c. instant rice, cooked according to pkg.

Preparation

Saute onion and green pepper in butter; add garlic powder and celery seed.
In a bowl, combine cornstarch, red and black pepper, 1/4 cup water and 1/2 teaspoon salt.
Stir into cooked vegetables. Add tomato sauce.
Stir in shrimp.
Bring to a boil; then reduce heat and simmer briefly, just until heated through.
Serve over hot, cooked rice.
Makes 4 servings.