my Journal

Sweet and Spicy Prawn Étouffée

Christmas decorating always begins outside for our family..

Dried coppery magnolia leaves

tender spruce and fir branches

silver papered birch

ruby shaded “faux” berries, perhaps some

raw-umber cones and twigs,

transforms a fall container into a wintery one.

{ I’ll let you in on a secret.. these little pots are available at Sobey’s..
not too pricey and you can just plop them in your pots! }

But something seemed to be missing…

That’s better!

But frost also means it’s time to start taking extra Vitamin C,
since I’ve begun sneezing again.

{ I’ll let you in on another little secret of mine.. }
One might assume that someone who goes by the name of “Smidge”
would have a sneeze as delicate as a rose-patterned tea-cup..

.. a dainty sort of “tishoo”.

I do hate to disappoint.

This subtle bit of news just in from my daughter:
{ whose worldly opinion is known to be sought planet-wide }

“Mom! You do know, don’t you, that you have one of the worst sneezes ever?
They’re really annoying.”

Yes.. my sneezes are a hale and hearty heave-ho..
the kind of sneeze my cute neighbor, Donnie, once said.. sounded just like a horse.
{ At first I thought that was a compliment. }

At least I am in good company..

 “I like to write when I feel spiteful; it’s like having a good sneeze.”
D.H. Lawrence

The name of this light weeknight dinner reminds me of a sneeze..
Étouffée means to “smother”,
which, apparently, is something my daughter would like to do to me on occasion..
but then who would cook dinner?

Sweet and Spicy Prawn Étouffée

Sweet and Spicy Prawn Étouffée
  • 1/4 cup all-purpose flour
  • 1/4 cup canola oil
  • 1 large onion, chopped
  • 1 large red pepper, seeded and chopped
  • 1 apple, cored and chopped (peeled if you wish)
  • 1 cup celery, chopped
  • 4 cloves garlic, chopped
  • 1 + 1/3 8-oz cans tomato sauce
  • 1 cup water
  • 1/4 cup Worcestershire sauce
  • 1 tbsp Cajun seasoning
  • 1/4 cup sweet chili sauce
  • 2 400gm bags raw prawns (31/40)
  • 1/2 cup flat leaf parsley, chopped
  • 3 cups cooked brown rice
  • lemon wedges
  1. In a large pot, whisk the flour and oil together until well blended. Then turn up over medium-high heat and bring to a boil. Reduce to medium and continue to whisk and cook for an extra 5 minutes, until the mixture begins to turn reddish-brown in color.
  2. Stir in the onion, red pepper, apple, celery, and garlic. Cook this mixture for about 5 minutes, stirring occasionally.
  3. Mix in the tomato sauce, 1 cup water, Worcestershire sauce, Cajun seasoning and sweet chili sauce and simmer for 15 minutes.
  4. Meanwhile, make sure to devein and remove the tails and shell of the prawns. Add the shrimp and flat-leafed parsley and simmer about 4-5 more minutes, or until the prawns have turned a nice pink and opaque color.
  5. Serve the prawns and sauce over brown rice. Garnish with a wedge of lemon.

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