Ingredients
Seasoning:
2 tsp salt
1 tsp cayenne
1 tsp white pepper
1 tsp dried basil
1/2 tsp dried thyme
Etouffee:
1/4 C chpd onions
1/4 C chpd celery
1/4 C chpd green bell peppers
7 T veg. oil
3/4 C flour
3 C seafood stock
1/2 lb butter
2 lb. peeled med. shrimp
1 C very finely chopped green onions
4 C hot cooked rice
Preparation
Combine seasoning mix and set aside. Combine onions, celery and bell pepper. In a large skillet heat oil over high heat until it just begins to smoke, (about 4 min) Whisk in flour and stir until smooth. Continue cooking and whisking until roux is dark red-brown (about 4 min) Remove from heat and immediately stir in the vegetables and 1 T of seasoning mix. Continue stirring until cooled (about 5 min.) In saucepan bring 2 cups of seafood stock to boil. Gradually add the roux and whisk until dissolved. Reduce heat to low and cook until flour taste is gone (about 2 min.) whisking constantly. Remove from heat. Heat serving plates in 250 degree oven Melt 1 stick butter over med heat in saucepan. Stir in shrimp and green onions: saute about 1 min. Add remaining stick of butter and stock mixture and remaining 1 C stock: cook until butter melts and is mixed int the sauce, (about 5 min), constantly shaking pan back and forth. Add remaining seasoning and stir well and remove from heat. Serve immediately. To serve: mound 1/2 C rice on each heated plate and surround with 3/4 C etouffee.
