Southern comfort

Last night our family was treated to some wonderful, authentic, Cajun cuisine. One of our dear friends, Nelwyn, who is from Louisiana invited us to her home last night so she could cook for us. It was so sweet, she had her nice table cloth, and beautiful dishes set. For the first course we had a nice green salad. For the main course, we had shrimp etouffee, crawfish etouffee and something called boudin (pronounced bo day) I liked the shrimp the best, but Keith really liked the crawfish. The boudin was very different from what I had ever tried. It was meat (not sure what kind...probably pork,) with rice and very strong spices with a lot of pepper inside a sausage casing. For dessert was a very yummy lemon cheesecake. Let me tell you, we were stuffed when we left.
I know some of you like to try different cuisine, so I will include the recipe for the shrimp etouffee. It is very good, with spices and lots of garlic. I would probably decrease the recipe because it makes a lot. Also you serve it over rice.

Shrimp Etouffee

4 lbs. shrimp, peeled and cleaned
1 bunch green onions, finely minced
3 med. onions, finely minced
2 cloves garlic, finely minced
3/4 cup parsley, finely minced
1/2 cup butter of margarine
1 1/2 Tbl. tomato paste
3 1/2 tsp. salt
hot pepper sauce (Frank's is best)
cornstarch

saute onions, garlic and parsley in butter until soft, DO NOT BROWN. Add tomato paste, stir well and cook for a few minutes. Add shrimp and seasonings. Cook for 20 minutes. Thicken slightly with a little cornstarch. serve over rice