Ingredients
2 cups uncooked rice
2 1/2 cups basic stock
1 1/2 Tbs onions, chopped very fine (mom increases these veggies to 1/2 cup each)
1 1/2 Tbs celery, chopped very fine
1 1/2 Tbs bell pepper, chopped very fine
1 1/2 Tbs unsalted butter
1/2 tsp salt
1/2 tsp garlic powder
pinch of each: white pepper, black pepper, cayenne pepper (more spice as well)
Preparation
Combine all ingredients and mix well. Place in rice cooker or use loaf pan sealed with aluminum foil. For loaf pan method, bake at 350°F for 1 hour and 10 minutes or until rice is tender.
Seafood etouffee here: http://www.chefpaul.com/site.php?pageID=300&view=251
