1/4 cup OLIVE & VINE Baklouti Chile Pepper olive oil*
5 tablespoons all-purpose flour
1/2 cup chopped celery
1/2 cup chopped green pepper
1/4 cup sliced green onions
1 cup chicken broth
2 tablespoons minced fresh parsley
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon OLIVE & VINE Creole Seasoning
1/8 teaspoon cayenne pepper
1 pound cooked Louisiana crawfish tail meat (thaw if frozen)
In a heavy skillet, heat the olive oil and then stir in the flour. Cook and stir constantly over low heat for about 10-15 minutes, until mixture is a caramel-colored paste called a roux.
Add the celery, pepper, and onions and stir until coated. Add the broth, parsley, tomato paste, salt, pepper, garlic powder, Creole Seasoning, and cayenne. Stir the pot well to make sure that the roux is well incorporated and there are no lumps.
Bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Add crawfish and heat through. Serve over rice.
* The Baklouti olive oil gives this recipe a spicy kick. If you prefer a milder flavor, use 1/8 cup of Baklouti and 1/8 cup of an EVOO of your choice.