- 1/4 cup chopped onions
- 1/4 cup chopped celery
- 1/4 cup chopped green bell peppers
- 7 tbsp vegetable oil
- 3/4 cup all-purpose flour
- 3 cups seafood stock, in all
- 2 sticks unsalted butter, in all
- 2 lbs peeled crawfish tails (or medium shrimp)
- 1 cup very finely chopped green onions
- 4 cups rice
- 2 tsp salt
- 2 tsp cayenne
- 2 tsp black pepper
- 1 tsp dried sweet basil leaves
- 1/2 tsp dried thyme leaves
1) Combine the seasoning mix ingredients in a bowl and set aside
2) Combine the onions, celery, and bell peppers in a second bowl.
3) Make a dark red-brown roux with the oil and flour in a large heavy skillet
4) Remove the roux from heat and immediately stir in the vegetables
5) Add 1 tbsp of the seasoning mix; continue stirring until cooled, about 5 minutes
6) In a 2-quart saucepan bring 2 cups of the stock to a boil over high heat.
7) Gradually add the roux and whisk untill throughly dissolved.
8 ) Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking constantly (if any of the mixture scorches, don’t continue to scrape that part of the pan bottom).
9) Remove from heat and set aside.
10) In a 4-quart saucepan melt 1 stick of butter over medium heat.
11) Stir in the crawfish (or shrimp) and the green onions
12) Sauté about 1 minute, stirring almost constantly
13) Add the remaining stick of butter, the stock mixture, and the remaining 1 cup stock.
14) Cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking in a back-and-forth motion (versus stirring).
15) Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tbsp more of the stock or water and shake pan until it combines)
16) Serve with rice.