Roux - A Cajun cuisine staple made with copious amounts of flour and butter. We've substituted olive oil for the butter. Try it - we promise you'll never look back!
In large pot or Dutch oven over medium heat, add Baklouti Green Chili (or olive oil of choice). Add flour, stir continuously to make roux (can take up to 10 mins - needs constant attention - don't let it burn!). Stir roux over medium heat until it reaches a deep caramel brown color.
Add all vegetables and garlic to roux and sauté until soft, approximately 5-7 mins. Add tomato paste to mixture and stir, cooking for another minute. Add bay leaves, thyme, and stock. Whisk constantly over medium heat until mixture becomes smooth and begins to simmer. Turn down heat to low, taste and adjust seasoning accordingly.
Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. Add shrimp to pot and cook approximately 5 more minutes.
Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling.
**This recipe is designed to have a spicy kick. If you still want some of the taste of the Baklouti Green Chili Olive Oil but desire something a bit milder, try 1/4 cup Baklouti and 1/4 cup Extra Virgin Olive Oil of your choice.
Serves 6-8 (with leftovers - sauce gets even better the next day!)