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

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, creole crawfish etouffe with grape tomatoes. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Being by adding butter and minced garlic to cooking pan on medium/low heat. Add flour and Holy Trinity of diced onions and peppers to pan. Bring the mixture to a boil.

Creole Crawfish Etouffe with grape tomatoes is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Creole Crawfish Etouffe with grape tomatoes is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook creole crawfish etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you cook it.

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

I love to make a big batch and freeze it for when I crave spicy cajun food! Add the green onions and season with salt, pepper, and Cajun seasoning. Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque.

Steps 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!

Coarse salt and freshly ground black pepper. In simplistic terms, Creole cooking traditionally includes tomatoes. Where Cajun cuisine leaves out the tomatoes and focuses on seasoning the holy trinity of celery, onions and green peppers with spices, stock, and seafood. But this can opener-enabled madness borders on the ruination of the entire culinary heritage of Cajun and Creole culture. It is not the first time classic Crawfish Étouffée has come under attack.

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