Shrimp Etoufee

• 2 tsp. salt
• 2 tsp. cayenne pepper
• 1 tsp. white pepper
• 1 tsp. black pepper
• 1 tsp. dried basil leaves
• 1/2 tsp. dried thyme leaves
• 1/4 cup onions, chopped
• 1/4 cup celery, chopped
• 1/4 cup green peppers, chopped
• 7 tbsp. vegetable oil
• 3/4 cup all-purpose flour
• 3 cups seafood stock
• 1/2 lb. butter
• 2 lb. shrimp crawfish
• 1 cup green onion, finely chopped
• 4 cups rice, cooked

1. Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
2. In a separate bowl combine the onions, celery, and bell peppers.
3. In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes.
4. With a long handled whisk, gradually mix in the flour, stirring until smooth (this mixture is called "roux").
5. Lower heat, continue cooking, whisking constantly, until roux is dark brown (this will take a while, be patient, and don't stop stirring (this is the secret to a good etouffee, the darker the "roux", the better.
6. Don't let it burn, though).
7. Remove from heat and immediately stir in the vegetables and 1 tbsp.
8. of the seasoning mix with a wooden spoon; continue stirring until cooked, about 5 minutes.
9. In a 2-qt.
10. saucepan bring 2 cups of the stock to a boil over high heat.
11. Gradually add the roux and whisk until thoroughly dissolved.
12. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly.
13. Remove from heat and set aside.
14. In a 4-qt.
15. saucepan melt 1 stick of butter over medium heat.
16. Stir in shrimp and the green onions; saute 1 minute, stirring constantly.
17. 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.
18. Add the remaining seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tbsp.
19. more of butter or water and shake pan until it combines).
20. Serve immediately, over cooked rice.

salt, cayenne pepper, white pepper, black pepper, basil, thyme, onions, celery, green peppers, vegetable oil, flour, seafood stock, butter, shrimp crawfish, green onion, rice

Taken from www.foodgeeks.com/recipes/1068 (may not work)