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1
combine the seasoning mix ingredients in a small bowl and set aside.
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2
In a blender, pour can of vegetable soup and puree. Once smooth, add water to 3 cups. Re-puree until smooth. Set aside.
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3
In a separate bowl combine the onions, celery, and bell peppers. 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
Gradually whisk in the flour , stirring until smooth.
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5
Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes.
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6
Remove from heat and immediately stir in the vegetables and 1 T of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes. In a 2-qt saucepan bring 2 cups of the vegetable soup mixture to a boil over high heat.
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7
Gradually add the roux and whisk until thoroughly dissolved all the time reducing the temp to prevent scorching of overboil.
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8
Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly.
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9
Remove from heat and set aside. In a 4-qt saucepan melt 1 stick of butter over medium heat.
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10
Stir in shrimp and saute 1 minute, stirring constantly.
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11
Add the remaining stick of butter, the puree mixture and the remaining 1 cup puree; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly stirring to prevent sticking/scorching/burning.
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12
Add the remaining seasoning mix, stir well and remove from heat.
