Crawfish Of Shrimp Etouffee

Whenever the true message of the cross is abolished, the anger of hypocrites and heretics eases…and all things are in peace. This is a sure token that the devil is guarding the entry of that house, and that the pure doctrine of God's Word has been taken away. The church, then, is in the BEST state when Satan assaileth it on every side…both with subtle sleights, and outright violence. And (likewise) it is in the WORST state, when it is most at peace!

Martin Luther

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

INGREDIENTS

2	t	Salt
2	t	Cayenne pepper
1	t	White pepper
1	t	Black pepper
1	t	Dried basil leaves
1/2	t	Dried thyme leaves
1/4	c	Chopped onoins
1/4	c	Chopped celery
1/4	c	Chopped green peppers
7	T	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

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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 932 Calories From Fat: 629 Total Fat: 71.5g Cholesterol: 121.9mg Sodium: 1182.1mg Potassium: 235.2mg Carbohydrates: 66.5g Fiber: 2.9g Sugar: 1.2g Protein: 8.1g