Crawfish Etouffee Serving Size - 8 Prepared By - Russ Recipe Rating
			2 tsp salt 2 tsp cayenne pepper 1 tsp white pepper 1 tsp pepper 1 tsp fried basil 1/2 tsp dried thyme 1/4 cup chopped onions 1/4 cup chopped celery 1/4 cup chopped green bell peppers 7 tablespoons vegetable oil 3/4 cup all-purpose flour 3 cups seafood stock 2 sticks unsalted butter 2 pounds peeled crawfish tails or medium shrimp 1 cup very finely chopped green onions 4 cups cooked rice
			Thoroughly 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 heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Con- tinue cooking, whisking constantly, until roux is dark red-brown, about 3 to 5 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes. In a 2-quart saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Re- duce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don't con- tinue to scrape that part of the pan bottom). Remove from heat and set aside. Heat the serving plates in a 2500 oven. In a 4-quart saucepan melt 1 stick ofthe butter over medium heat. Stir in the crawfish (or shrimp) and the green onions; saute about 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 to 6 minutes, constantly shaking the pan in a back-and-forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tablespoons more of stock or water and shake pan until it combines). Serve immediately.