6 tbsp. cooking oil
1/2 c. flour
1/3 c. onion, chopped
1/3 c. bell pepper, chopped
2 c. water
4 crushed chicken bouillon cubes
1/4 tsp. black pepper
1/4 tsp. red pepper
1/2 tsp. salt
1/2 tsp. crushed basil
1 lb. shrimp or crayfish
1/2 c. butter
1 bunch green onions, chopped finely

Make a roux in a black iron pot. Heat oil on medium high temperature until hot. Add flour; stir continuously with wire whisk until reddish-brown. Add 1/2 of seasoning mixture; remove from heat. Immediately add onions and bell pepper. Saute off heat until limp. Return pot to burner on medium heat. Add water and chicken bouillon cubes; cover, lower heat to simmer and cook approximately 10 minutes.

In 5-quart Magnalite pot melt butter on medium heat. Add crayfish or shrimp plus balance of seasoning mixture. Cook until pink (approximately 5 minutes). Add green onions and immediately add gravy to crayfish or shrimp. Cook on simmer approximately 5 minutes. Serve over fluffy boiled rice.