Shrimp Etouffee

Ingredients

1/4 cup chopped onions
1/2 lb. (2 sticks) unsalted butter
1/4 cup chopped celery
2 lb. peeled Homegrown Shrimp tails
1/4 cup chopped green bell peppers
1 cup finely chopped green onions
7 tbsp. vegetable oil
4 cup hot cooked rice
3/4 cup all-purpose flour
3 cups Seafood stock (boil shrimp shells and use 1 ½ cups of this water along with 1 ½ cup plain water)

Seasoning Mix:
2 tsp. salt
1 tsp black pepper
2 tsp. cayenne
1 tsp. dried sweet basil leaves
1 tsp. white pepper
1/2 tsp. dried thyme leaves

Directions

1. Thoroughly combine the Seasoning Mix ingredients in a small bowl and test aside. In a separate bowl, combine the onions, celery and bell peppers.
2. In a large heavy skillet (cast-iron is preferable), heat the oil over high heat until it begins to smoke, about 4 minutes.
3. With a long-handled metal whisk, gradually mix in the flour, stirring until smooth. Continue cooking, whisking constantly, until roux is dark red brown, about 3-5 minutes (be careful not to scorch in the pan).
4. Remove from heat and immediately stir in the vegetables and 1 tablespoon of Seasoning Mix with a wooden spoon. Continue stirring until cooled, about 5 minutes.
5. 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. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly.
6. Remove from heat and set aside.
7. In a 4-quart saucepan, melt 1 stick of the butter over medium heat. Stir in the shrimp and the green onions. Sauté for about 1 minute, stirring almost constantly.
8. 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 the back-and-forth motion.
9. Add the remaining Seasoning Mix. Stir well and remove from heat. Serve immediately over rice.