Recipe: Yummy 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 cook that.

Ingredients of Creole Crawfish Etouffe with grape tomatoes

1. It's 2 lb of crawfish, peeled, purged or deveined.
2. It's 12 of sliced and seeded multicolor mini sweet peppers.
3. Prepare 1 cup of chopped celery.
4. It's 1 cup of chopped onion.
5. You need 1 stick of butter softened.
6. It's 3 tbsp of flour.
7. You need to taste of parsley.
8. Prepare to taste of dry mustard.
9. Prepare to taste of Zatarain's gumbo file`.
10. It's of Vegatable or seafood stock.
11. It's 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. 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!.