Crawfish Of Shrimp Etouffee

1. 1

   Throughly combine the seasoning mix ingredients in a small bowl and set aside.

2. 2

   In a separate bowl combine the onions, celery, and bell peppers.

3. 3

   In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes.

4. 4

   With a long handled whisk, gradually mix in the flour, stirring until smooth.

5. 5

   Continue cooking, whisking constantly, until roux is dark brown, about 3 to 5 minutes.

6. 6

   Remove from heat and immediately stir in the vegetables and 1 tb.

7. 7

   of the seasoning mix with a wooden spoon.

8. 8

   Continue stirring until cooled, about 5 minutes.

9. 9

   In a 2 quart saucepan bring 2 cups of the stock to a boil over high heat.

10. 10

    Gradually add the roux and whisk until thoroughly dissolved.

11. 11

    Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly.

12. 12

    Remove from heat and set aside.

13. 13

    In a 4 quart saucepan melt 1/2 cup butter over medium heat.

14. 14

    Stir in shrimp and the green onions; saute 1 minute, stirring almost constantly.

15. 15

    Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock.

16. 16

    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.

17. 17

    Add the remianing seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tb.

18. 18

    more of butter or water and shake pan until it combines).

19. 19

    Serve immediately.

* Per serving · 4 servings · Values may vary.