Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, creole crawfish etouffe with grape tomatoes. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Creole Crawfish Etouffe with grape tomatoes is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Creole Crawfish Etouffe with grape tomatoes is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook creole crawfish etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Creole Crawfish Etouffe with grape tomatoes:
- Prepare 2 lb crawfish, peeled, purged or deveined
- Make ready 12 sliced and seeded multicolor mini sweet peppers
- Take 1 cup chopped celery
- Get 1 cup chopped onion
- Take 1 stick butter softened
- Make ready 3 tbsp flour
- Prepare to taste parsley
- Make ready to taste dry mustard
- Get to taste Zatarain's gumbo file`
- Make ready Vegatable or seafood stock
- Prepare Tony Chachere's Creole Seasoning
- Get Tobasco sauce
- Prepare 1 container halved & seeded grape tomatoes
- Prepare cornstarch slurry if necessary
- Make ready cooked rice for service
Instructions to make Creole Crawfish Etouffe with grape tomatoes:
- 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.
- Add onions, celery, peppers, and spices, gradually adding stock to maintain consistency. Cook stirring often until veggies soften.
- 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.
- Add Tony's and Tobasco liberally. Serve over rice and enjoy!
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