Directions: |
Directions:PREPARATION:
• Peel the shrimp or crawfish and use the shells to make the stock, substitute chicken stock for the seafood stock.
• Combine the onions, celery and bell peppers in a bowl and set aside.
• Heat the oil in a large, heavy skillet (preferably cast iron) over high heat until it begins to smoke, about 4 minutes.
• Gradually whisk in the flour, stirring until smooth. Continue cooking, whisking constantly, until the roux is black ( dark red-brown for the girly-man version) being careful not to let it scorch or splash the cajun napalm on your skin.
• Remove from the heat and immediately stir in the vegetables and 1 tablespoon of SEASONING MIX.
• Continue stirring until cool, about 5 minutes.
• Meanwhile, bring 2 cups of the stock to a boil in a 2-quart saucepan over high heat.
• Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition.
• Reduce the heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes.
• If any of the mixture scorches, don't continue to scrape that part of the pan bottom. Remove from the heat and set aside.
• Melt 1 stick of the butter in a 4-quart saucepan over medium heat. Stir in the shrimp (or crawfish) and the green onions, and sauté, stirring almost constantly, for 1 minute.
• Add the remaining butter, the stock mixture and the remaining 1 cup stock. Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes.
• Add the remaining SEASONING MIX, stir well, and remove from the heat.
• If the sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines.
• Serve immediately over the rice.
• For a real manly-man experience, sprinkle on a dash of Inner Beauty Real Hot Sauce – SUPOIB! |
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