SHRIMP ETOUFFEE

INGREDIIENTS:
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
7 tablespoons vegitable oil
3/4 cup all-purpose flour
2 tablespoons or 1 tablespoon plus 1 tablespoon 
Chef Paul Prudhomme's Seafood Magic 
3 cups seafood stock, in all
1/2 pound (2 sticks) unsalted butter, in all
2 pounds whole, uncooked medium shrimp or crawfish
1 cup very finely diced green onions
4 cups hot cooked white rice

PREPARATION: 
Peel shrimp and use the shells to make the stock.
If you can't buy whole raw shrimp where you live, go ahead and use peeled ones and substitute vegetable stock for the seafood stock.
Combine onions, celery, bell peppers in bowl, set aside.
Heat oil in large, heavy cast iron skillet over high heat until it begins to smoke, about 4 minutes.  
Gradually whisk in flour, stirring until smooth.
Continue cooking, whisking constantly, until the roux is dark red-brown, about 3 to 5 minutes, being careful not to let it scorch or splash on your skin.  
Remove from heat and immediately stir in vegetables and 1 tablespoon of Seafood Magic Seasoning with wood spoon.  
Continue stirring until cool, about 5 minutes. 
Bring 2 cups of stock to boil in 2-quart saucepan over high heat. 
Add the roux by spoonfuls to the boiling stock, stirring until dissolved between each addition.  
Reduce heat to low and cook, whisking almost constantly, until the flour taste is gone, about 2 minutes. 
If any mixture scorches, don't scrape that part of the pan bottom.  
Remove from the heat and set aside.
Melt 1 stick of the butter in a 4-quart saucepan over medium heat.  
Stir in the shrimp and the green onions, and sauté, stirring almost constantly, for 1 minute.  
Add the remaining butter, the stock mixture and the remaining 1 cup stock.  
Cook, constantly shaking (versus stirring) the pan in a back-and-forth motion, until the butter melts and is mixed into the sauce, about 4 to 6 minutes.  
Add the remaining Seafood Magic Seasoning, stir well, and remove from heat.  
If sauce starts to separate, add 2 tablespoons more stock or water and shake the pan until it combines.  
Serve immediately over the rice.