Think of this as seafood in a rich, brown spicy gravy. Spicy, but the heat factor is up to you by choosing the pepper and varying the amount of the spice mix.

Cajun Seasoning mix:
2 tsp salt
2 tsp ground red pepper (cayenne)
1 tsp white pepper
1 tsp black pepper
1 tsp dried thyme
½ tsp dried basil
Or you can use 2 Tbsp creole or cajun seasoning instead of the above
3/4 C chopped tri-mix (usually a combo of chopped onions, chopped celery, chopped peppers of choice; from bell to jalapeno)
2 cloves garlic, minced
4 tbsp oil
1/2 C flour
1.5 C seafood stock (or chicken stock)
1/2 stick butter or oleo
1 lb. Crawfish tail meat or medium shrimp (peeled and deveined)
1/2 C green onion, chopped fine

First step is to combine the seasoning mix and set it aside.

Secondly grab a heavy skillet and place it over medium high heat. Make roux of oil and flour, whisk constantly until mix turns a dark peanut butter color. See Tips** Turn down heat and add vegetables and half of seasoning mix; allow cook through 4-5 minutes. Meanwhile microwave the stock until hot. Gradually add to roux until thoroughly dissolved (use your whisk again). Reduce heat to low and allow to cook 5-7 minutes. Taste, add the rest of the spice mix if preferred. Then to this “gravy” mix add your crawfish tail meat or shrimp. Shrimp should cook in less than 5. Add enough of the butter to obtain a smooth consistency. Top with the green onions. Traditionally served over rice. Serves 3-4 with rice.

Tips**
When making roux there are a couple of no-no’s. Do not get any roux on your skin, it makes nasty burns. Secondly, do not let roux go unattended, it turns color very quickly once it starts.

Look for crawfish (or crayfish) tail meat in the frozen foods department; usually by the other frozen seafood.