CRAWFISH OF SHRIMP ETOUFFEE

      Title: CRAWFISH OF SHRIMP ETOUFFEE
  Categories: Fish, Main dish
       Yield: 4 Servings
  
 MMMMM-----------------------SEASONING MIX----------------------------
       2 ts Salt
       2 ts Cayenne pepper
       1 ts White pepper
       1 ts Black pepper
       1 ts Dried basil leaves
     1/2 ts Dried thyme leaves
 
 MMMMM---------------------OTHER INGREDIENTS--------------------------
     1/4 c  Chopped onoins
     1/4 c  Chopped celery
     1/4 c  Chopped green peppers
       7 tb Vegetable oil
     3/4 c  All-purpose flour
       3 c  Seafood stock
     1/2 lb Butter
       2 lb Shrimp or crawfish
       1 c  Finely chopped green onion
       4 c  Cooked rice
  
   Throughly combine the seasoning mix ingredients in a small bowl and
   set aside.  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. With a long handled whisk,
   gradually mix in the flour , stirring until smooth. Continue cooking,
   whisking constantly, until roux is dark brown, about 3-5 minutes.
   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 stock to a boil over high
   heat. Gradually add the roux and whisk until thoroughly dissolved.
   Reduce heat to low and cook until flour taste is gone, about 2
   minutes, whisking almost constantly.  Remove from heat and set aside.
   In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in
   shrimp and the green onions;saute 1 minute, stirring almost
   constantly.
    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 4-6 minutes, constantly shaking the pan in a back and
   forth motion.
    Add the remianing seasoning mix, stir well and remove from heat ( if
   sauce starts to separate, add about 2 T more of stick or water and
   shake pan until it combines) .Serve immediately.
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