SHRIMP ETOUFFEE

Mix the following seasonings in a bowl and set aside:

2 t. salt

2 t. ground red pepper

1 t. white pepper

1 t. black pepper

1 t. dried sweet basil leaves

1/2 t. dried thyme leaves

In a separate bowl combine:

1/4 cup chopped onions

1/4 cup chopped celery

1/4 cup chopped green bell peppers

Roux Ingredients:

7 T. vegetable oil

3/4 cup flour

Other Ingredients:

3 cups of shrimp stock (make this from the shrimp shells)

2 sticks butter

2 lbs. peeled shrimp

1 cup very finely chopped green onions

4 cups cooked rice

     In a large skillet, heat the oil over high heat until it begins to smoke.  With a long-handled whisk, gradually mix in the flour, stirring until smooth.  Continue cooking, whisking constantly, until roux is dark red-brown, about 3 to 5 minutes.  Remove from heat and immediately stir in the celery, onions, and green pepper with a tablespoon of the seasoning mix.  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.  Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking constantly.  Remove from heat and set aside.

     In a 4 quart saucepan melt 1 stick of the butter over medium heat.  Stir in the shrimp and the green onions; saute about 1 minute, stirring constantly.  Add the remianing stick of butter, the stock mixture and the remaining stock; cook until butter melts and is mixed into sauce, about 4 to 6 minutes, constantly shaking the pan in a back and forth motion.  Add the remaining seasoning mix; stir well and remove from heat.  Serve with a mounded 1/2 cup rice in center and etouffee surrounding on each plate.