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Tutorial Cooking Of Creole Crawfish Etouffe with grape tomatoes

You can cook Creole Crawfish Etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you achieve Creole Crawfish Etouffe with grape tomatoes.

Ingredients of Creole Crawfish Etouffe with grape tomatoes

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

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