Etouffee means “to smother”, so you need to make a roux. If you have never done that, see this tutorial. The first 6 ingredients can be substituted using 2 TB of any Cajun/Blackened Seasoning you have.
1 teaspoon Salt
1 1/2 teaspoon(s) Cayenne pepper
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1 teaspoon Basil, dried
1/2 teaspoon Thyme, dried
1/4 cup Onion(s), diced
1/4 cup Celery, diced
1/4 cup Green pepper, diced
1/2 cup Oil
3/4 cup Flour
3 cup(s) Fish stock or clam juice
2 Stick(s) Butter
2 pound(s) Crawfish or Shrimp
1 cup Green onion, minced
4 cup(s) Rice, cooked
Combine first 6 ingredients and set aside.
Make a roux with the flour and oil. Bring to dark red-brown color.
Once roux is made, add 1 tablespoon of the seasonings, onion, green pepper and celery.
Remove pan from heat and stir until mixture stops bubbling.
Boil 2 cups stock and add roux. Turn heat to low and cook for 2 minutes whisking constantly.
Remove from heat and cool.
In large saucepan, melt 1 stick of butter and saute the crawfish and green onions for about 1 minute.
Add the remaining stick of butter, the stock mixture and the remaining 1 cup of stock.
Cook until butter is melted, about 4-6 minutes.
Add the remaining seasonings, stir well and remove from heat.