Ingredients
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
Preparation
Combine seasoning and set aside. Combine onions, celery and bell pepper. 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) Remove from heat and immediately stir in vegetables and 1 T of the seasoning mix. Stir until cooled (5 min). 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. 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
