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Shrimp Etoufee

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

1/4c chopped onions
1/4c chopped celery
1/4c chopped green bell peppers
7T veg oil
3/4c all purpose flour
3c, in all, Basic Seafood Stock (to follow)
2 sticks unsalted butter, in all
2 lbs med shrimp
1c very finely chopped green onions (scallions)
4c hot rice

Thoroughly combine the salt, cayenne, peppers, basil and thyme in
a small bowl and set aside. In a separate bowl, combine the onions,
celery and bell pepper.

In a large heavy skillet, preferably cast iron, heat the oil over
high heat until it begins to smoke, about 4 mins. With a long-handled
metal whisk, gradually add in flour, stirring til smooth. Continue
cooking until roux is dark red-brown (about 3-5 mins). Remove from
heat and stir in the vegetables and 1T of the seasoning mix w/a
wooden spoon; continue stirring until cooled, about 5 mins.

In 2 qt saucepan, bring 2c stock to a boil over hight heat. Gradually
add roux and whisk til thoroughly dissolved. Reduce to low and cook
until flour taste is gone, about 2 mins, whisking almost constantly.
Remove from heat and set aside.

In a 4qt saucepan, melt 1 stick of the butter over med heat. Stir
in shrimp and the scallions; saute about 1 min, sirring constantly.
Add remaining stick of butter, the stock mixture and the remaining
1 c stock; cook until butter melts and is mixed into the sauce,
about 4-6 mins, constantly shaking the pan. Add the remaining
seasoning mix; stir well and remove from heat. Serve immediately
with rice.


Basic Seafood Stock

1 1/2-2 lbs rinsed shrimp heads and/or shells, crawfish heads and/or
shells, or crab shells or rinsed fish carcasses, or oyster liquor
or any combination of these.
1 med onion, unpeeled and quartered
1 large clove garlic, unpeeled, and quartered
1 rib celery

Always start with cold water - enough to cover the other stock
ingeredients. Place all ingredients in a stock pot or a large
saucepan. Bring to boil over high heat, then gently simmer at
least 4 hours, preferably 8. Replenish the water as necessary.
Strain, cool, and refrigerated til ready to use.

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