A Taste of Pennsylvania Cookbook

WEIS DAYSmothered Shrimp andSausage “Etouffee”2 tsp. salt1⁄2 tsp. cayenne pepper1⁄4 tsp. ground white pepper1⁄2 tsp. ground black pepper3 sprigs thyme, stripped androughly chopped1⁄2 cup salad oil1 lb. andouille or hot Italiansausage1⁄4 cup all-purpose flour1⁄2 cup Spanish onions,roughly chopped1⁄2 cup celery, roughlychopped1⁄2 cup green pepper, roughlychopped1⁄2 cup button mushrooms,roughly chopped1 1 ⁄2 cups water or seafoodstock1 cup white wine1⁄2 cup tomatoes, chopped1 lb. shrimp, peeled, medium1⁄2 cup green onions, slicedthinlypresented by Paul MachChef Instructor, Pennsylvania College of TechnologyYields: 6 brunch portionsCombine seasonings in a small bowl andreserve.In a heavy bottomed saucepot overmedium-high heat, combine the oil andsausage and brown it completely. Add theflour, stirring constantly, until the flour islightly browned. Add the vegetables andthe spice blend and cook over medium heatuntil the vegetables are soft.Add the water, wine, tomatoes, shrimpand green onions. Stir until the mixtureis smooth and simmering, Reduce heat tolow, cover the pan and cook for about 10minutes, stirring once to avoid sticking inthe bottom of the pan.Serve with plain boiled rice or grain of yourchoice.DAIRYSPOT.COM HEALTHY TIPTo eat seafood twice a week asrecommended, get creative. Try shrimpstir fry, salmon patties, clams withwhole wheat pasta or grilled fish tacos.Top a salad with grilled shrimp in placeof meat or chicken.34WINE PAIRING Allegheny Cellars Riesling