Crawfish Étouffée

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Ingredients

2 teaspoons of salt

2 teaspoons of cayenne pepper

1 teaspoon of white pepper

1 teaspoon of black pepper

1 teaspoon of dried basil

1/2 teaspoon of dried thyme

1/3 cup vegetable oil

3/4 cup all-purpose flour

spice mix

¼ cup chopped onions

¼ cup chopped green bell pepper

¼ cup chopped celery

3 cups chicken or fish stock

1 cup (2 sticks) unsalted butter, in total

2 pounds crawfish tails

1 cup green onion, chopped for garnish

Steamed or cooked rice

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