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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Black walnut bitters — autumn cocktails, brown spirits, old fashioned
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Iconic seafood seasoning — crab boil, shrimp, Bloody Mary
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Black walnut bitters — autumn cocktails, brown spirits, old fashioned
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Dice onion. pepper and celery, I do a medium dice. In a large pan, melt butter and add onion, bell pepper, celery and saute intil tender. I use the diced original rotel, but if you get the can with whole tomatoes, dice it up. It comes in mild, original and hot, use your preference. Add the mushroom soups and rotel and bring to a simmer. Season to taste. Add shrimp, bring back to a simmer, cook until shrimp is done. About 10 minutes. If it is too thick, add a little water or chicken broth. Serve over cooked rice. I like to pack a ice cream scoop with the rice, put it in a serving bowl and ladle the etouffee around the rice. For larger bowls, use 2 scoops. I have also spooned over grilled steaks before and it was delicious!