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Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables		Fish, Main dish	4	Servings

INGREDIENTS

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
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

INSTRUCTIONS

SEASONING MIX
OTHER INGREDIENTS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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