Crawfish Or Shrimp Etouffee

• Seasoning:
• 2 tsp salt
• 1 tsp cayenne
• 1/2 tsp white pepper
• 1 tsp black pepper
• 1 tsp dried sweet basil leaves
• 1/2 tsp dried thyme leaves
• 1/4 C onion, chpd
• 1/4 C celery, chpd
• 1/4 C green bell pepper, chpd
• 7 Tb. oil
• 3/4 C flour
• 3 C Seafood stock
• 1/2 lb unsalted butter (2 sticks)
• 2 lbs peeled crawfish tails or med. shrimp
• 1 C very finely chopped green onions
• 4 C cooked white rice

1. Combine seasoning and set aside.
2. Combine onions, celery and bell pepper.
3. I heavy skillet heat oil until it begins to smoke (4 min). Whisk in flour and stir until smooth. Continue whisking until it is a dark red-brown roux. (3-4 min)
4. Remove from heat and immediately stir in vegetables and 1 T of the seasoning mix. Stir until cooled (5 min).
5. In 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 (2 min). Set aside.
6. In 4 qt saucepan melt 1 stick butter over med. heat. Stir in crawfish or shrimp and the green onions. Saute about 1 min stirring constantly. Add remaining stick of butter, the stock mixture and the remaining 1 C stock: cook until butter melts and is mixed into the sauce (4 - 6 min) constantly shaking pan back and forth. Add remaining seasoning mix: stir well and remove from heat. Serve over rice

seasoning, salt, cayenne, white pepper, black pepper, sweet basil, thyme, onion, celery, green bell pepper, oil, flour, stock, unsalted butter, crawfish tails, green onions, white rice

Taken from www.epicurious.com/recipes/member/views/crawfish-or-shrimp-etouffee-53071931 (may not work)