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Creole Crawfish Etouffe with grape tomatoes
Creole Crawfish Etouffe with grape tomatoes

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We hope you got insight from reading it, now let’s go back to creole crawfish etouffe with grape tomatoes recipe. To cook creole crawfish etouffe with grape tomatoes you need 15 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Creole Crawfish Etouffe with grape tomatoes:
  1. Prepare 2 lb crawfish, peeled, purged or deveined
  2. Get 12 sliced and seeded multicolor mini sweet peppers
  3. Provide 1 cup chopped celery
  4. Provide 1 cup chopped onion
  5. Use 1 stick butter softened
  6. Prepare 3 tbsp flour
  7. You need to taste parsley
  8. Get to taste dry mustard
  9. Take to taste Zatarain's gumbo file`
  10. Provide Vegatable or seafood stock
  11. You need Tony Chachere's Creole Seasoning
  12. Use Tobasco sauce
  13. Take 1 container halved & seeded grape tomatoes
  14. Take cornstarch slurry if necessary
  15. Provide cooked rice for service
Steps to make Creole Crawfish Etouffe with grape tomatoes:
  1. Combine softened butter and flour in a skillet to make a roux. Cook to the carmel color. Should it be a bit dry, add vegatable or seafood stock to maintain creamy consistency.
  2. Add onions, celery, peppers, and spices, gradually adding stock to maintain consistency. Cook stirring often until veggies soften.
  3. Fold in crawfish until thoroughly incorporated. Add stock and extra butter to tighten consistency. Add tomatoes. Use cornstarch slurry if sauce is not thick enough.
  4. Add Tony's and Tobasco liberally. Serve over rice and enjoy!

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