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

1. 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.
2. Add chili peppers, onion and garlic. Mix well and cook about 5 minutes, or until the mixture softens.
3. Add tomatoes, fish stock and seasonings.
4. Reduce heat to low and simmer about 20 minutes, with an occasional stir.
5. Add seafood mixture and mix well. Cover and cook about 10 minutes longer, or until the seafood is cooked through.
6. 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.