Ingredients

• 1 teaspoon Salt
• 1 1/2 teaspoon(s) Cayenne pepper
• 3/4 teaspoon White pepper
• 3/4 teaspoon Black pepper
• 1 teaspoon Basil, dried
• 1/2 teaspoon Thyme, dried
• 1/4 cup Onion(s), diced
• 1/4 cup Celery, diced
• 1/4 cup Green pepper, diced
• 1/2 cup Oil
• 3/4 cup Flour
• 3 cup(s) Fish stock or clam juice
• 2 Stick(s) Butter
• 2 pound(s) Crawfish or Shrimp
• 1 cup Green onion, minced
• 4 cup(s) 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.