Shrimp Etouffee - cooking recipe

Ingredients

Fish Stock
2 quarts cold water
1 medium onion, unpeeled and quartered
1 garlic clove, unpeeled and quartered
1 stalk celery
shrimp shells, from 2 pounds shrimp
Seasoning Mix
2 teaspoons salt
2 teaspoons ground red pepper (preferably cayenne)
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon basil
1/2 teaspoon thyme
1/4 cup chopped onion
1/4 cup chopped celery
1/4 cup chopped green bell pepper
Roux and Gravy
7 tablespoons vegetable oil
3/4 cup flour
2 cups fish stock
Finish
6 -8 tablespoons unsalted butter, divided, to your taste
2 lbs medium shrimp, peeled
1 cup very finely chopped green onion
1 cup fish stock
4 cups hot cooked rice

Preparation

Fish Stock: Combine all ingredients and bring to boil; simmer for 4-8 hours, the longer the better; replenish water as needed to keep one quart of liquid in the pot.
If you're short on time, a stock simmered 20-30 minutes is better than water.
If you're even shorter for time, simmer the shells from the peeled shrimp and skip the vegetables.
Seasoning Mix: In a small bowl thoroughly combine all dry ingredients; set aside; combine chopped vegetables in separate bowl and set aside.
Roux: Heat the oil over high heat in a large, heavy skillet until it begins to smoke, about 4 minutes; use a LONG handled whisk and gradually mix in flour; cook and stir constantly until roux is dark red-brown,3-5 minutes; don't let roux scorch and DON'T get it on your skin!
Remove from heat and stir in the combined vegetables and ONE TABLESPOON of the dry seasoning with a wooden spoon; stir for 5 minutes while the roux cools down.
Gravy: Bring the fish stock to a boil in a 2 quart saucepan; gradually whisk in roux and stir until incorporated.
Reduce heat to low; continue stirring and cook another 2 minutes, until flour taste is gone; if any of the gravy scorches, don't scrape that part of the pan; remove from heat and set aside.
Finish: Using a 4 quart saucepan, melt 3-4 T butter over medium heat; stir in shrimp and green onions and saute 1 minute, stirring constantly.
Add the remaining 3-4 T butter, Fish Stock and gravy; shake the pan rather than stir until the butter is melted and mixed into sauce, about 4-6 minutes.
Add remaining seasoning mix; stir well and remove from heat; if sauce starts separating, add a couple of T of stock or water and shake pan until it combines.
Plate rice in a ring and pour etouffee into center; serve immediately.