It is a dark and thunderous day. Can I sweet-talk Lyman into cooking this recipe? It's from Jambalaya, a cookbook written by the Junior League of New Orleans in 1980. My mother-in-law, Girl Gore, gave us this cookbook shortly after Lyman and I married in 1994. It is one of the best short prep-time cookbooks I have on my shelves.

Shrimp and Crab Etouffe

2 pounds peeled shrimp

1 and 1/2 sticks butter

1 cup finely chopped onion

1/4 cup finely chopped green pepper

1/4 cup finely chopped celery

4 cloves garlic, minced

4 teaspoons cornstarch

1 to 1 and 1/2 cups chicken stock

1/2 cup white wine

4 teaspoons tomato paste

1/4 cup finely chopped green onions

1/4 cup finely chopped fresh parsley

1 tablespoon Worcestershire sauce

Salt to taste

Pepper to taste

Tabasco to taste

1 pound crabmeat

3 cups cooked rice

In a Dutch oven, melt butter. Add onion, green pepper and celery. Cook until tender. Add garlic. Dissolve cornstarch in one cup stock. Add to sauteed vegetables. Add wine, stirring constantly. Add tomato paste, green onions, parsley and Worcestershire sauce. Blend well. Add shrimp and cover. Simmer 10 minutes, stirring occasionally. If necessary, add more stock. Add salt, pepper and Tabasco. Add crabmeat, stirring gently, and continue cooking until thoroughly heated. Serve on cooked rice.