Material Ingridients
1/3 cup olive oil
1/4 cup All purpose dough
2 poblano peppers, seeds and diced
4 zlapno chillies, sliced
1 habanero pepper, diced
Chopped 2 small onions
3 cloves garlic, minced
3 tomato tomatoes, chopped
1 spoon Creole masala
1 teaspoon chili powder (we used a mixture of habanero powder and hydropane powder)
1 cup of fish stock (chicken will stock)
2 pounds of seafood (Crohfish and shrimp are more traditional, but scallops are also great)
Hot sauce for taste
salt and pepper to taste
Cooking Instructions of making
Add a large pan heat and oil for medium heat. Stir a bit in the dough at one time and mix thoroughly. Boil the mixture for about 10-20 minutes until the mixture is dark in a caramel color. This is your base roux.
Add chili peppers, onion and garlic. Mix well and cook for about 5 minutes, or until the mixture gets soft.
Add tomatoes, fish stocks and seasonings
Occasionally reduce heat with stir and boil for about 20 minutes.
Add seafood mix and mix thoroughly. Cover and cook for approximately 10 minutes, or until seafood is cooked.
Weather with salt, pepper and hot sauce. service tax!
You can serve it with rice, but we like it. If you are not getting stock of fish, then keep prawn balls (if you are using fresh shrimp) and boil them in a chicken stock for a few minutes, then tension. This dish will add a bit more of the shrimp taste to the dish.
Have a nice day