Shrimp Etouffee

2 pounds shrimp (precooked with tails is fine. Just thaw under cold running water and remove tails.)
1/4 pound butter or 3 T. oil
1 cup chopped onion
1/2 cup celery, chopped fine
1/2 cup bell pepper, chopped fine
4 cloves garlic, pressed
3 Tablespoons cornstarch
1 1/2 cups water
Salt, pepper & cayenne pepper to taste

Season shrimp generously with salt, pepper and cayenne. (Well, go easy w/ cayenne unless you like it hot) Set aside.
Add onions, celery, bell pepper and garlic to oil or butter. Cook slowly until wilted. Add shrimp and let simmer on low heat for 20 minutes. Dissolve cornstarch in water and add to mixture. Cook 15 minutes longer. Stir occasionally. Add 1 heaping tablespoon of tomato paste. Serve over rice.

Fiery Fettucine

This one's quick & easy.

Drain a 7 ounce jar of roasted red peppers and puree it in the blender with 1 cup of whipping cream and 1 tablespoon or so of cajun seasoning. (Tony Chachere's is perfection.) While the pasta is boiling, heat the sauce over medium heat until it thickens. Don't let it boil. When it thickens, add 1/2 pound sliced sausage and heat through. Serve over the pasta and sprinkle with sliced green onions if you have them. Crusty bread is good with this, but you probably already guessed that.