Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 2 teaspoons | Salt |
| 2 teaspoons | Cayenne pepper |
| 1 teaspoon | White pepper |
| ¼ cup | Chopped onoins |
| ¼ cup | Chopped celery |
| ¼ cup | Chopped green peppers |
| 7 tablespoons | Vegetable oil |
| ¾ cup | All-purpose flour |
| 1 teaspoon | Black pepper |
| 1 teaspoon | Dried basil leaves |
| ½ teaspoon | Dried thyme leaves |
| 3 cups | Seafood stock |
| ½ pounds | Butter |
| 2 pounds | Shrimp or crawfish |
| 1 cup | Finely chopped green onion |
| 4 cups | Cooked rice |
SEASONING MIX
OTHER INGREDIENTS
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 3-5 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 2-qt. 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 4-qt. 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 4-6 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.