u/skullybonk

This is a crawfish creole (like shrimp creole, but with crawfish instead), and it has a healthier roux, for those of us who still want to eat like we grew up, but have had to change our diets.

About a month ago, I posted my gumbo with dry roux. However, a dry roux does not go well in a creole, to me. Its toastiness clashes with the tomato base.

So, this roux is butter alternative based, and you can’t really tell if you season it with your spices of choice, and you’ll notice, you can get that almond color to tint your tomato base, if that’s your thing, but it does take about 20 minutes of stirring.