Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, creole crawfish etouffe with grape tomatoes. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Creole Crawfish Etouffe with grape tomatoes is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Creole Crawfish Etouffe with grape tomatoes is something that I have loved my whole life.

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

The ingredients needed to make Creole Crawfish Etouffe with grape tomatoes:

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