And you need to order some rice to serve with your etouffee or shrimp Creole. We have a great assortment----from pecan rice to popcorn rice, as well as curry rice mix (great with chicken) and herb rice (delicious with any kind of seafood). Here is a recipe that I serve often with perfectly roasted chicken.
WILD RICE TORRES
Makes 6 to 8 servings

• 1 pound pork breakfast sausage, or fresh Italian sausage removed from the casings
• 2 packages long grain and wild rice mix, cooked according to package directions
• 1/4 cup chopped green onions
• 1 cup raisins
• 1 cup coarsely chopped pecans or walnuts
• Salt and cayenne to taste

In a skillet, cook the sausage of your choice until all the pink disappears. Drain off the excess fat. Add the sausage to the pot of cooked wild rice along with the green onions, raisins, and nuts. Season with salt and cayenne. Mix well and serve warm.
I love shrimp kabobs---serve them on a mound of this pilaf. Your friends will love you!