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1
Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
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2
If you're short on time, a stock simmered 20-30 minutes is better than water.
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3
If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
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4
Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
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5
Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
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6
Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
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7
Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
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8
Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
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9
Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and saute 1 minute, stirring constantly.
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10
Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
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11
Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
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12
Plate rice in a ring and pour etouffee into center; serve immediately.
