Ingredients

• Seasoning mix:
• 2 teaspoons salt
• 2 teaspoons ground red pepper (preferably cayenne)
• 1 teaspoon white pepper
• 1 teaspoon black pepper
• 1 teaspoon dried sweet basil leaves
• 1/2 teaspoon dried thyme leaves
• 1/4 cup chopped onions
• 1/4 cup chopped celery
• 1/4 cup chopped green bell peppers
• 7 tablespoons vegetable oil
• 3/4 cup all-purpose flour
• 3 cups, in all, Basic Seafood Stock (page 32)
• 1/2 pound (2 sticks) unsalted butter, in all
• 2 pounds peeled crawfish tails or medium shrimp
• 1 cup very finely chopped green onions
• 4 cups hot Basic Cooked Rice (page 224)

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 heavy skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Con- tinue cooking, whisking constantly, until roux is dark red-brown, about 3 to 5 minutes (be careful not to let it scorch in the pan or splash on your skin). Remove from heat and immediately stir in the vegetables and 1 tablespoon of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
• In a 2-quart saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Re- duce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly (if any of the mixture scorches, don't con- tinue to scrape that part of the pan bottom). Remove from heat and set aside.
• Heat the serving plates in a 250° oven.
• In a 4-quart saucepan melt 1 stick of the butter over medium heat.
• Stir in the crawfish (or shrimp) and the green onions; sauté about 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 to 6 minutes, constantly shaking the pan in a back-and-forth motion (versus stirring). Add the remaining seasoning mix; stir well and remove from heat (if sauce starts separating, add about 2 tablespoons more of stock or water and shake pan until it combines). Serve immediately.
• To serve, mound 1/2 cup rice on each heated serving plate. Surround the rice with 3/4 cup of the etouffée.

Notes

• LAGNIAPPE
• A certain percentage of oil is released when butter is melted; shaking the pan in a back-and-forth motion and the addition of stock keep the sauce from separating and having an oily texture-stirring doesn't produce the same effect.

Photos