Ingredients Jump to Instructions ↓

  1. 2 t Salt

  2. 2 t Cayenne pepper

  3. 1 t White pepper

  4. 1 t Black pepper

  5. 1 t Dried basil leaves

  6. 1/2t Dried thyme leaves

  7. 1/4c Chopped onions

  8. 1/4c Chopped celery

  9. 1/4c Chopped green peppers

  10. 7 T Vegetable oil

  11. 3/4c All-purpose flour

  12. 3 c Seafood stock

  13. 1/2lb Butter

  14. 2 lb Shrimp or crawfish

  15. 1 c Finely chopped green onion

  16. 4 c Cooked rice

Instructions Jump to Ingredients ↑

  1. + Directions : Thoroughly 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 remaining 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.


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