Spicy Shrimp Etouffee(Ay-Too-Fay)

• 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.

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

onion, green pepper, garlic powder, celery, butter, cornstarch, ground red pepper, black pepper, tomato sauce, shrimp, instant rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=920917 (may not work)