Prudhomme's Crawfish Etouffee

Combine seasoning mix ingredients in a small bowl & set aside. In a separate bowl, combine onions, celery & bell pepper. In a large heavy 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 is dark red brown, about 3-5 minutes. Remove from heat & immediately stir in vegetables & 1 Tb. of the seasoning mix with a wooden spoon. Continue stirring until cooled, about 5 minutes. In a 2 quart saucepan, bring 2 c. of the stock to a boil over high heat. Gradually add roux & whisk until dissolved. Reduce heat to low & cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat & set aside. Heat serving plates in a 250 oven. In a 4 quart saucepan, melt 1 stick of the butter over medium heat. Stir in crawfish or shrimp & green onions. Saute 1 minute, stirring. Add remaining stick of butter, stock mixture & remaining 1 c. stock. Cook until butter melts & is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back & forth motion. Add remaining seasoning mix, stir well & remove from heat. Serve at once. To serve, mound rice on serving plates & surround with etouffee. Makes 8 servings.