Shrimp Etouffee 2

Combine salt, cayenne, black pepper, white pepper, basil, and thyme-mix well and set aside combine onions, celery, and bell peppers, set aside heat oil in a skillet, over a moderate flame, until smoking whisk in flour, heat and stir for 3-5 minutes, to a red-brown color remove from heat stir in vegetable mixture and 1 teaspoon of the seasoning mixture stir for 5 minutes, until cooled heat 2 cups stock to a boil in a saucepan, over a high flame whisk in roux, until dissolved heat and stir for 2-3 minutes, without scraping pan remove from heat, set aside heat 1/2 cup butter in a skillet, over a moderately-high flame add shrimp and scallions, heat and stir for 2-3 minutes stir in remaining butter, stock mixture, and remaining seasonings heat and shake pan, without stirring, for 4-6 minutes serve hot, with rice