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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. You can have creole crawfish etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you achieve it.

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

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

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. Be the first to rate & review! A longtime Lenten favorite, crawfish étouffée has inspired dozens of variations including Creole versions that add tomatoes. Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China.

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