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1
Throughly combine the seasoning mix ingredients in a small bowl and set aside.
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2
In a separate bowl combine the onions, celery, and bell peppers.
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3
In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes.
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4
With a long handled whisk, gradually mix in the flour, stirring until smooth.
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5
Continue cooking, whisking constantly, until roux is dark brown, about 3 to 5 minutes.
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6
Remove from heat and immediately stir in the vegetables and 1 tb.
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7
of the seasoning mix with a wooden spoon.
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8
Continue stirring until cooled, about 5 minutes.
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9
In a 2 quart saucepan bring 2 cups of the stock to a boil over high heat.
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10
Gradually add the roux and whisk until thoroughly dissolved.
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11
Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly.
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12
Remove from heat and set aside.
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13
In a 4 quart saucepan melt 1/2 cup butter over medium heat.
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14
Stir in shrimp and the green onions; saute 1 minute, stirring almost constantly.
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15
Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock.
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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.
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17
Add the remianing seasoning mix, stir well and remove from heat (if sauce starts to separate, add about 2 tb.
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18
more of butter or water and shake pan until it combines).
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19
Serve immediately.
