Crawfish Etouffee
Source: Brad Ford
Category: Entrees
Yields: 8 servings
Seasoning mix :
2 teaspoons salt
2 teaspoons cayenne
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves
1/2 teaspoon dried thyme leaves

Thoroughly combine and set aside.

1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
7 Tablespoons oil
3/4 cup all purpose flour
3 cups basic seafood stock
1/2 pound "2 sticks" butter
2 pounds crawfish
1 cup finely chopped green onions
4 cups hot basic cooked rice
Combine the onion celery and bell peppers in bowl and set aside.

In cast iron skillet heat oil over med high heat a couple minutes till hot.
mix in the flour with wire whip gradually stirring till smooth heat till light reddish brown. stir in bowl of veggies you set aside. Add one tablespoon of seasoning mix stir well and set aside.

In 2 quart saucepan bring 2 cups of stock to boil. Gradually add roux you just made. Reduce heat to low and constantly stir for 3 minutes. Remove from heat and set aside.

In 4 quart saucepan melt one stick of butter over medium heat. Stir in crawfish and the green onions; sauté about 1 minute stirring constantly.
add remaining stick of butter, the stock mixture and the remaining 1 cup of stock. cook until butter melts into stock. About 4 to 6 minutes shaking the pan back and forth. Add remaining seasoning mix, stir well and remove from heat. If sauce separates add water and shake pan till it combines.
Serve immediately over mound of hot rice on heated plate.

Brad's hint: I used lobster base from SYSCO and added it to water to make the seafood stock. You may find shrimp base at the grocery of fish base or bouillon to use in this way. The bases are concentrated and extremely salty. Just add hot water till the base or cubes dissolve and the taste is salty but not too salty. just where it is tolerable to taste.