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

Before you jump to Creole Crawfish Etouffe with grape tomatoes recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers and hippies? Those days are over, and it appears we all recognize our role in stopping and possibly reversing the damage being done to our planet. According to the experts, to clean up the environment we are all going to have to make some changes. Each and every family ought to start making changes that are environmentally friendly and they have to do this soon. Read on for some methods to go green and save energy, generally in the kitchen.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. In case you can get a new one, they use about 60% less than the old versions which might be more than ten years old. Maintaining the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.

As you can see, there are many little items that you can do to save energy, and also save money, in the kitchen alone. It is quite straightforward to live green, of course. It’s related to being functional, most of the time.

We hope you got insight from reading it, now let’s go back to creole crawfish etouffe with grape tomatoes recipe. You can have creole crawfish etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Creole Crawfish Etouffe with grape tomatoes:
  1. Prepare crawfish, peeled, purged or deveined
  2. Take sliced and seeded multicolor mini sweet peppers
  3. Take chopped celery
  4. Prepare chopped onion
  5. Get butter softened
  6. You need flour
  7. You need parsley
  8. Prepare dry mustard
  9. Use Zatarain's gumbo file`
  10. You need Vegatable or seafood stock
  11. You need Tony Chachere's Creole Seasoning
  12. Use Tobasco sauce
  13. Provide halved & seeded grape tomatoes
  14. Use 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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