Here is a our family recipe.
Seasoning Mix:
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon dried sweet basil leaves crushed
1/2 teaspoon thyme leaves
Roux:
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
7 tablespoons vegetable oil
3/4 cup all purpose flour
Other ingredients:
2 sticks of unsalted butter
3 cups Basic Seafood Stock (see note)
1 cup very finely chopped green onions
2 lbs of crawfish pre-cooked peeled
Thoroughy combine seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers.
In large skillet 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 cooking, whisking constantly, until roux becomes the color of a penny (about 3 to 5 mintues)(be careful not to let it scorch in the pan). Remove from heat and immediately stir in the vegetables and 1 teaspoon of the seasoning mix with a wooden spoon, continue to stir until cool (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 to a low heat and cook until flour taste is gone, (about 2 minutes), whisking almost constantly (if any part of the mixture scorches dont scrap that part of the pan bottom). Remove from heat and set aside. In a 4 quart saucepan melt 1 stick of butter over med heat, stir in crawfish (or shrimp) and the green onions, saute' about 1 minute, stirring constantly. Add remaining stick of butter, stock mixture, and the remaining 1 cup of stock, cook until butter melts and is mixed into the sauce (about 4 to 6 minutes), constantly shaking the pan in a back and forth motion (versus stirring). Add the remaining seasoning mixture, stir well, remove from heat. Serve over rice.
Note: If you dont have Basic Seafood Stock boil empty crawfish heads with enough water to measure 3 cups liquid in the place of Basic Seafood Stock.
