Food By Franz

Think of this as seafood in a rich, brown spicy gravy – yummy!

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

To equal 3/4 cup: Chopped onions, chopped celery, chopped peppers
(red bell, green bell, Anaheim – I’ve even used yellow wax or jalapeno peppers)
2 clove 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 tails or medium shrimp (peeled & deveined)
1/2 C fine chopped green onions

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

In a heavy skillet – make roux of oil and flour – whisk constantly over med hi heat until roux is dark peanut butter color, turn down heat and add vegetables & ½ of seasoning mix – cook through – 3-5 minutes. Meanwhile microwave the stock until hot – gradually add to roux until thoroughly dissolved (use a whisk if needed) reduce heat to low allow to cook 5-7 minutes. Taste, add the rest of the spice mix if preferred. Then to this “gravy” mix add your crawfish tails 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 w/rice

*Serves 3-4 with rice