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Creole Crawfish Etouffe with grape tomatoes
Creole Crawfish Etouffe with grape tomatoes

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We hope you got insight 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 only need 15 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to cook Creole Crawfish Etouffe with grape tomatoes:
  1. Provide 2 lb crawfish, peeled, purged or deveined
  2. Prepare 12 sliced and seeded multicolor mini sweet peppers
  3. Provide 1 cup chopped celery
  4. Take 1 cup chopped onion
  5. Get 1 stick butter softened
  6. Prepare 3 tbsp flour
  7. Get to taste parsley
  8. Take to taste dry mustard
  9. You need to taste Zatarain's gumbo file`
  10. Get Vegatable or seafood stock
  11. You need Tony Chachere's Creole Seasoning
  12. Prepare Tobasco sauce
  13. Use 1 container halved & seeded grape tomatoes
  14. Provide cornstarch slurry if necessary
  15. You need cooked rice for service
Instructions to make Creole Crawfish Etouffe with grape tomatoes:
  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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