Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-----------------------SEASONING MIX----------------------------
2 t Salt 1 t Black pepper
2 t Cayenne pepper 1 t Dried basil leaves
1 t White pepper 1/2 t Dried thyme leaves

---------------------OTHER INGREDIENTS--------------------------
1/4 c Chopped onoins 3 c Seafood stock
1/4 c Chopped celery 1/2 lb Butter
1/4 c Chopped green peppers 2 lb Shrimp or crawfish
7 T Vegetable oil 1 c Finely chopped green onion
3/4 c All-purpose flour 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 minutes.
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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