Recipe: Appetizing Creole Crawfish Etouffe with grape tomatoes

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 it.

Ingredients of Creole Crawfish Etouffe with grape tomatoes

1. You need 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. Prepare 1 cup of chopped onion.
5. It's 1 stick of butter softened.
6. You need 3 tbsp of flour.
7. You need to taste of parsley.
8. Prepare to taste of dry mustard.
9. You need to taste of Zatarain's gumbo file`.
10. Prepare of Vegatable or seafood stock.
11. Prepare of Tony Chachere's Creole Seasoning.
12. It's of Tobasco sauce.
13. It's 1 container of halved & seeded grape tomatoes.
14. Prepare of cornstarch slurry if necessary.
15. You need of cooked rice for service.

Creole Crawfish Etouffe with grape tomatoes step by step

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!.