Ingredients

• 1 teaspoon Salt
• 1.5 teaspoons Cayenne pepper
• 0.75 teaspoon White pepper
• 0.75 teaspoon Black pepper
• 1 teaspoon Basil, dried
• 0.5 teaspoon Thyme, dried
• 0.25 cup Onion , diced
• 0.25 cup Celery , diced
• 0.25 cup Green pepper , diced
• 0.5 cup Oil
• 0.75 cup Flour
• 3 cups Fish stock or clam juice
• 2 sticks Butter
• 2 pounds Crawfish or Shrimp
• 1 cup Green onion , minced
• 4 cups Rice , cooked

Instructions

1. Combine first 6 ingredients and set aside. You can use 2 tablespoons of your favorite Cajun spice instead.
2. Make a roux with the flour and oil. Bring to dark red-brown color.
3. Once roux is made, add 1 tablespoon of the seasonings, onion, green pepper and celery.
4. Remove pan from heat and stir until mixture stops bubbling.
5. Boil 2 cups stock and add roux. Turn heat to low and cook for 2 minutes whisking constantly.
6. Remove from heat and cool.
7. In large saucepan, melt 1 stick of butter and saute the crawfish and green onions for about 1 minute.
8. Add the remaining stick of butter, the stock mixture and the remaining 1 cup of stock.
9. Cook until butter is melted, about 4-6 minutes.
10. Add the remaining seasonings, stir well and remove from heat.