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We hope you got benefit from reading it, now let’s go back to creole crawfish etouffe with grape tomatoes recipe. To make creole crawfish etouffe with grape tomatoes you need 15 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to cook Creole Crawfish Etouffe with grape tomatoes:
- You need 2 lb crawfish, peeled, purged or deveined
- Take 12 sliced and seeded multicolor mini sweet peppers
- You need 1 cup chopped celery
- Provide 1 cup chopped onion
- You need 1 stick butter softened
- Provide 3 tbsp flour
- Use to taste parsley
- Prepare to taste dry mustard
- You need to taste Zatarain's gumbo file`
- Use Vegatable or seafood stock
- You need Tony Chachere's Creole Seasoning
- Prepare Tobasco sauce
- Get 1 container halved & seeded grape tomatoes
- Provide cornstarch slurry if necessary
- Provide 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!
This New Orleans classic can easily be made at home with this quick and easy recipe. I love to make a big batch and freeze it for when I crave spicy. Shrimp étouffée brings together all of the hallmarks of Louisiana cooking: Seafood (help our own shrimpers by making You can use shrimp, crawfish, or crab for this recipe interchangeably. If you are making it Creole style you would have some tomato flavor. Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
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