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1
In a small bowl, combine salt, cayenne, white pepper, black pepper, basil, and thyme; set spice mixture aside.
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2
In a 4 quart heavy-bottomed pot, heat oil over high heat until just begins to smoke.
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3
Sprinkle in flour, whisking constantly, and cook for 30 seconds.
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4
Reduce heat to medium-low and cook, whisking constantly, until roux is the color of dark chocolate, about 30 minutes.
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5
Add onions and cook, stirring constantly with a wooden spoon, until onions soften, about 5 minutes more minutes.
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6
Remove pot from heat and stir in 1 tablespoons reserved spice mixture, along with celery and bell peppers.
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7
Continue stirring until roux has cooled and darkened slightly, about 5 minutes; set aside.
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8
In a 2 quart saucepan over medium-high heat, bring 2 cups broth to boil.
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9
Gradually add roux and whisk until incorporated.
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10
Reduce heat to low and cook for 2 minutes more.
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11
Remove pan from heat; set broth mixture aside.
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12
In a 4 quart saucepan, melt 8 tablespoons butter over medium-high heat.
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13
Stir in crawfish tails and scallions and cook, about 1 minute.
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14
Add remaining spice mixture and reserved broth mixture, along with remaining broth and butter, and stir the pan to combine until glossy.
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15
Remove pan from heat and serve etouffee with rice.
