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1
Thoroughly 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 heavy 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 metal whisk, gradually mix in the flour, stirring until smooth.
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5
Continue 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).
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6
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.
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7
In a 2-quart saucepan bring 2 cups of the stock to a boil over high heat.
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8
Gradually add the roux and whisk until thoroughly dissolved.
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9
Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, dont continue to scrape that part of the pan bottom).
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10
Remove from heat and set aside.
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11
Heat the serving plates in a 250F oven.
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12
In a 4-quart saucepan melt 1 stick of the butter over medium heat.
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13
Stir in the crawfish (or shrimp) and the green onions; saute about 1 minute, stirring almost constantly.
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14
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).
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15
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).
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16
Serve immediately.
