Shrimp Etouffee

Make the seasoning mix by combining all the ingredients in a bowl. Set aside.

In another bowl, combine white onions, celery, and green bell peppers. Set aside.

In a large pan (cast-iron is ideal), heat oil over high heat until smoking then turn heat down to medium. Using a metal whisk, gradually combine flour with oil while whisking continuously until the roux is a dark red brown, about 3 to 5 minutes. Remove from heat immediately.

Mix in the vegetables and 1 tablespoon of the spice mix; stir until cooled.

In another saucepan, bring 2 cups of stock to a boil over high heat and gradually add to the roux mixture, stirring constantly until the roux dissolves. Reduce heat to low and continue to whisk until mixture is thoroughly combined. Remove from heat and set aside.

In another saucepan, melt 1/2 cup butter over medium heat. Toss in shrimp and spring onions, and sauté until the shrimp changes color, about 1 minute. Add the remaining butter and stock, and the roux mixture.

Cook until the butter melts and mixes into the sauce, about 4 to 6 minutes. Constantly shake the pan back and forth (do not stir) until butter combines with the sauce. Add the remaining seasoning mix, stir well, and remove from the heat.

Serve with steamed rice if desired.

Make the seafood stock: In a stockpot, boil 5 cups water, shrimp shells, 1 tablespoon salt, 1 onion, and 1 bay leaf. Boil for 30 minutes, strain solids.