Recipe - Crawfish Of Shrimp Etouffee

SEASONING MIX
2 teaspoon Salt
2 teaspoon Cayenne pepper
1 teaspoon White pepper
1 teaspoon Black pepper
1 teaspoon Dried basil leaves
One half teaspoon Dried thyme leaves

OTHER INGREDIENTS
One fourth cup Chopped onoins
One fourth cup Chopped celery
One fourth cup Chopped green peppers
7 tablespoon Vegetable oil
Three fourths cup Allpurpose flour
3 cup Seafood stock
One half pound Butter
2 pound Shrimp or crawfish
1 cup Finely chopped green onion
4 cup Cooked rice

Throughly combine the seasoning mix ingredients in a small bowl and set
aside. In a separate bowl combine the onions, celery, and bell peppers.
In a large skillet (preferably cast iron), heat the oil over high heat
until it begins to smoke, about 4 minutes. With a long handled whisk,
gradually mix in the flour , stirring until smooth. Continue cooking,
whisking constantly, until roux is dark brown, about 35 minutes. Remove
from heat and immediately stir in the vegetables and 1 T of the seasoning
mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
In a 2qt. saucepan bring 2 cups of the stock to a boil over high heat.
Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to
low and cook until flour taste is gone, about 2 minutes, whisking almost
constantly. Remove from heat and set aside.
In a 4qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp
and the green onions;saute 1 minute, stirring almost constantly.
Add the remaining stick of butter, the stock mixture and the remaining 1
cup stock; cook until butter melts and is mixed into the sauce, about 46
minutes, constantly shaking the pan in a back and forth motion.
Add the remianing seasoning mix, stir well and remove from heat ( if sauce
starts to separate, add about 2 T more of stick or water and shake pan
until it combines) .Serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini