Ingredients:

2 t Salt
2 t Cayenne pepper
1 t White pepper
1 t Black pepper
1 t Dried basil leaves
1/2 t Dried thyme leaves
1/4 c Chopped onions
1/4 c Chopped celery
1/4 c Chopped green peppers
7 T Vegetable oil
3/4 c All-purpose flour
3 c Seafood stock
1/2 lb Butter
2 lb Shrimp or crawfish
1 c Finely chopped green onion
4 c Cooked rice

Method:

Thoroughly combine the seasoning mix ingredients in a small bowl and set aside.
In a separate bowl combine the onions, celery, and bell peppers.
In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes.
With a long handled whisk, gradually mix in the flour , stirring until smooth.
Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes.
Remove from heat and immediately stir in the vegetables and 1 T of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes.
In a 2-qt.
saucepan bring 2 cups of the stock to a boil over high heat.
Gradually add the roux and whisk until thoroughly dissolved.
Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly.
Remove from heat and set aside.
In a 4-qt.
saucepan melt 1 stick of butter over medium heat.
Stir in shrimp and the green onions; saute 1 minute, stirring almost constantly.
Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion.
Add the remaining seasoning mix, stir well and remove from heat ( if sauce starts to separate, add about 2 T more of stick or water and shake pan until it combines) .
Serve immediately.