INGREDIENTS

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

A Message from our Provider:

“Jesus: he understands”

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