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Seafood Etouffee

(eh-too-fay)

Ingredients

2 tsp salt 1 tsp red pepper
1 tsp white pepper 1 tsp black pepper
1 tsp dried basil ½ tsp dried thyme
¼ cup chopped onions ¼ cup chopped celery
¼ cup peppers (green or jalapeno) 7 tbsp vegetable oil
¾ cup flour 3 cups fish stock
2 sticks butter 2 lbs shrimp or crawfish
1 cup chopped green onions 4 cups cooked rice

Lagniappe

Combine all the seasonings in a bowl and set aside. In a separate bowl
combine all the chopped vegetables and set aside.

In a large cast iron skillet, combine the oil and flour and cook into a roux that
is dark reddish brown, remove from the heat and add in the vegetables and 1
tbsp of the seasoning to stop the cooking. Stir well with a wooden spoon till
the mixture has cooled.

In a 2 quart sauce pan heat up 2 cups of the fish stock to a boil and add in the
roux mix a little at a time till it is all dissolved. Reduce the heat and cook the
mixture till the flour taste has gone (about 2 minutes) remove the stock from
the heat and set aside.

In a 4 quart sauce pan, melt 1 stick of the butter over medium heat, stir in the
seafood and the green onions and sauté for about a minute. Add the
remaining butter, the stock mixture and the remaining cup of fish stock and
cook till the butter has mixed into the sauce.

Add the remaining seasoning, stir well and remove from the heat and serve
over rice immediately.

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