[behind Thibodaux's Episcopal church]
Most of last week was spent in South Louisiana, full of views with moss-covered oaks and swampy bayous.
James and I are taking it all in-- visiting family as well as somehow managing the heavy humidity that we know we won't get in Seattle. We'll be back at least once more at the end of the summer to say our good-byes.
From the Eastwood Family Cookbook
1/2 c. oil
1 onion, chopped
1/2 bell pepper
2 cloves garlic
1 1/2 tsp salt
1 1/2 tsp Tony Chachere's
2 qt shrimp, peeled (and de-veined if they are big enough)
3 oz tomato sauce or a can of Rotel
4 c. water
4 beef bouillon cubes
2 c. uncooked rice
Saute onion and bell pepper in oil in a dutch oven until tender. Add garlic, salt, and Tony's (also a splash of water) and cook a little longer. Add shrimp and saute for 10 minutes longer. In a saucepan, place bouillon cubes and four cups of water. Bring to a boil, then add rice and stir. When broth returns to a boil, stir and turn to low until rice is cooked, approximately 20 minutes.
After rice is cooked, stir it into the dutch oven with the shrimp and seasonings.