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The ingredients needed to cook Creole Crawfish Etouffe with grape tomatoes:
- Prepare 2 lb of crawfish, peeled, purged or deveined.
- Prepare 12 of sliced and seeded multicolor mini sweet peppers.
- Prepare 1 cup of chopped celery.
- Take 1 cup of chopped onion.
- You need 1 stick of butter softened.
- You need 3 tbsp of flour.
- Prepare to taste of parsley.
- Get to taste of dry mustard.
- Provide to taste of Zatarain's gumbo file`.
- Take of Vegatable or seafood stock.
- Provide of Tony Chachere's Creole Seasoning.
- Get of Tobasco sauce.
- Get 1 container of halved & seeded grape tomatoes.
- Take of cornstarch slurry if necessary.
- Prepare of cooked rice for service.
Instructions to make Creole Crawfish Etouffe with grape tomatoes:
- 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..
- Add onions, celery, peppers, and spices, gradually adding stock to maintain consistency. Cook stirring often until veggies soften..
- 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..
- Add Tony's and Tobasco liberally. Serve over rice and enjoy!.
This New Orleans classic can easily be made at home with this quick and easy recipe. I love to make a big batch and freeze it for when I crave spicy. 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. Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.
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