Hello everybody, it is John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, creole crawfish etouffe with grape tomatoes. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Creole Crawfish Etouffe with grape tomatoes is one of the most favored of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Creole Crawfish Etouffe with grape tomatoes is something that I have loved my whole life.
To begin with this recipe, we have to prepare a few ingredients. You can cook creole crawfish etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Creole Crawfish Etouffe with grape tomatoes:
- Make ready 2 lb crawfish, peeled, purged or deveined
- Take 12 sliced and seeded multicolor mini sweet peppers
- Make ready 1 cup chopped celery
- Make ready 1 cup chopped onion
- Prepare 1 stick butter softened
- Get 3 tbsp flour
- Make ready to taste parsley
- Take to taste dry mustard
- Make ready to taste Zatarain's gumbo file`
- Take Vegatable or seafood stock
- Get Tony Chachere's Creole Seasoning
- Take Tobasco sauce
- Get 1 container halved & seeded grape tomatoes
- Get cornstarch slurry if necessary
- Make ready cooked rice for service
Steps 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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