This is Paul Prudhomme's classic recipe a link to the book on Amazon is at the end of the recipe
2 tsp salt
2 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 tsp dried basil
1/2 tsp dried thyme
1/4 c. chopped onions
1/4 c. chopped celery
1/4 c. chopped green peppers
7 tbl vegetable oil
3/4 c. flour, unsifted
3 c. shrimp stock (if unavailable use chicken stock)
2 sticks of sweet butter
2 lbs of crawfish (you can substitute shrimp if you can't get crawfish)
1 c. finely chopped green onions
Mix seasoning together & put aside.
Put vegis in a bowl and set aside
Heat the oil in a heavy skillet and cook the flour into a roux, cook until a very dark red brown but don't let it burn.
Removed from heat, stir in vegis & 1 tbl of the seasoning mix. Stir until cool & then set aside.
Bring 2 c. of the stock to a boil. Slowly add the cooled roux and stir until completely dissolved. Reduce heat to low and cook for 2 more minutes. Remove from the heat & set aside to cool.
1 a large saucepan melt one stick of butter & saute the seafood & green onions for 1 minute. Add the rest of the butter, stock/roux mixture and the rest of the stock. Stir on medium heat until the rest of the butter is melted, add the rest of the seasoning.
Serve over the rice.