Ingredients
- 1/3 cup olive oil
- 1/4 cup all-purpose flour
- 2 poblano peppers, seeded and diced
- 4 jalapeno peppers, diced
- 1 habanero pepper, diced
- 2 small onions, chopped
- 3 cloves garlic, minced
- 3 Roma tomatoes, chopped
- 1 teaspoon Creole seasoning
- 1 teaspoon chili powder (we used a mix of habanero powder and jalapeno powder)
- 1 cup fish stock (chicken stock will do)
- 2 pounds seafood (crawfish and shrimp are more traditional, but scallops are great as well)
- Hot sauce to taste
- Salt and pepper to taste
Cooking Directions
- Heat a large pan to medium heat and add oil. Stir in flour a bit at a time and mix well. Stir constantly, about 10-15 minutes, until the mixture darkens to a caramel color. This is your base roux.
- Add chili peppers, onion and garlic. Mix well and cook about 5 minutes, or until the mixture softens.
- Add tomatoes, fish stock and seasonings.
- Reduce heat to low and simmer about 20 minutes, with an occasional stir.
- Add seafood mixture and mix well. Cover and cook about 10 minutes longer, or until the seafood is cooked through.
- Season with salt, pepper and hot sauce. Serve!
You can serve this with rice, but we like it as-is. If you can't find fish stock, keep the shrimp shells (if you're using fresh shrimp) and boil them a few minutes in chicken stock, then strain. This will add a bit more of the shrimp flavor to the dish.