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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.
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