*  Exported from  MasterCook  *
                        CRAWFISH OF SHRIMP ETOUFFEE
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish                             Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SEASONING MIX-----
    2       ts           Salt
    2       ts           Cayenne pepper
    1       t            White pepper
    1       t            Black pepper
    1       t            Dried basil leaves
      1/2   ts           Dried thyme leaves
                         -----OTHER INGREDIENTS-----
      1/4   c            Chopped onoins
      1/4   c            Chopped celery
      1/4   c            Chopped green peppers
    7       tb           Vegetable oil
      3/4   c            All-purpose flour
    3       c            Seafood stock
      1/2   lb           Butter
    2       lb           Shrimp or crawfish
    1       c            Finely chopped green onion
    4       c            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
   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
   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.
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