Recipe: Tasty Creole Crawfish Etouffe with grape tomatoes

Creole Crawfish Etouffe with grape tomatoes.

Creole Crawfish Etouffe with grape tomatoes You can have Creole Crawfish Etouffe with grape tomatoes using 15 easy ingredients and 4 easy steps. Learn how to cook delicious meal.

Ingredients of Creole Crawfish Etouffe with grape tomatoes

  1. You need of crawfish, peeled, purged or deveined.
  2. Prepare of sliced and seeded multicolor mini sweet peppers.
  3. You need of chopped celery.
  4. Prepare of chopped onion.
  5. Prepare of butter softened.
  6. It’s of flour.
  7. It’s of parsley.
  8. You need of dry mustard.
  9. You need of Zatarain's gumbo file`.
  10. It’s of Vegatable or seafood stock.
  11. Prepare of Tony Chachere's Creole Seasoning.
  12. You need of Tobasco sauce.
  13. It’s of halved & seeded grape tomatoes.
  14. Prepare of cornstarch slurry if necessary.
  15. It’s of cooked rice for service.

Creole Crawfish Etouffe with grape tomatoes instructions

  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!.