Shrimp Etouffée

Seasoning Ingredients: • 2 teaspoons salt • 2 teaspoons ground red pepper (preferably cayenne) • 1 teaspoon white pepper • 1 teaspoon black pepper • 1 teaspoon dried sweet basil leaves • ½ teaspoon dried thyme leaves Ingredients: • ¼ cup chopped onions • ¼ cup chopped celery • ¼ cup chopped green bell peppers • 7 tablespoons vegetable oil or olive oil • ¾ cup all-purpose flour • 3 cups (in all) Seafood stock or Chicken broth • ¼ pound (1 stick) unsalted butter • 2 pounds medium fresh shrimp • 1 cup very finely chopped green onions

To prepare:
Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.

In a large cast iron skillet heat the oil over high heat until it begins to smoke.  Using a heavy wooden spoon slowly stir in the flour.  Stir continuously until the roux is dark red-brown. Remove from heat.  Add vegetables (except green onions) and 1 tablespoon of seasoning mix.  Continue stirring until its cooled (about 5 minutes).

In a 2 quart saucepan bring 2 cups of stock to a boil.  Add the roux slowly to the stock mixing thoroughly.  Reduce heat and continue stirring for a couple of minutes then remove from heat.
 

In a deep cast iron skillet, melt 1 stick of butter at medium heat.  Then stir in shrimp and green onions and sauté until the shrimp begin to change color, stirring constantly.  Add in the roux mix, stir gently.  Cook until butter is melted and mixed well.  Add remaining seasoning mix.  If needed, add additional stock.  Remove from heat and serve over steamed rice.
 

Rice/Shrimp Amounts:
• 2 cups rice + 1 lbs shrimp → 4 people
• 2½ cups rice + 1½ lbs shrimp → 6 people
• 3 cups rice + 2 lbs shrimp → 8 people