Ingredients for Seasoning Mix:

2 t. salt
2 t. cayenne pepper
1 t. white pepper
1 t. black pepper
1 t. dried sweet basil leaves
1/2 t. dried thyme leaves

Ingredients for Recipe:

1/4 c. chopped onions
1/4 c. chopped celery
1/4 c. chopped green bell pepper
7 T. vegetable oil
3/4 c. all-purpose flour
3 c. seafood stock or chicken stock
2 sticks unsalted butter
2 lb. crawfish tails or medium shrimp
1 c. chopped green onion
4 c. cooked rice

Procedure:

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. Combine vegetables in separate bowl. In a large heavy skillet (preferably cast iron), heat oil over high heat until it begins to smoke, about 4 minutes.

With a long-handled metal whisk, gradually mix in flour, stirring until smooth. Continue whisking constantly until roux is dark red-brown, about 3-5 minutes.

**Be careful not to let it scorch in the pan or splash on your skin.

Remove from heat and immediately stir in vegetables and 1 T. seasoning mix. Continue stirring until cooled, about 5 minutes.

In a separate saucepan, bring 2 cups of stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook about 2 minutes, whisking constantly. Remove from heat and set aside.

In a 4-quart saucepan, melt 1 stick of butter over medium heat and stir in crawfish (or shrimp) and green onions. Saute about 1 minute, stirring constantly.

Add remaining stick of butter and stock mixture, cooking until butter melts and is mixed in well, about 4-6 minutes.

Constantly shaking the pan in a back and forth motion (not stirring), add remaining seasoning mix. Stir well and remove from heat.

If sauce starts separating, add 2 T. more stock and shake in pan until it combines. Serve immediately.