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We hope you got insight from reading it, now let’s go back to creole crawfish etouffe with grape tomatoes recipe. To cook creole crawfish etouffe with grape tomatoes you only need 15 ingredients and 4 steps. Here is how you cook that.

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

1. Take crawfish, peeled, purged or deveined
2. Take sliced and seeded multicolor mini sweet peppers
3. Provide chopped celery
4. You need chopped onion
5. Use butter softened
6. Take flour
7. Prepare parsley
8. Use dry mustard
9. You need Zatarain's gumbo file`
10. Get Vegatable or seafood stock
11. Provide Tony Chachere's Creole Seasoning
12. You need Tobasco sauce
13. Take halved & seeded grape tomatoes
14. Prepare cornstarch slurry if necessary
15. Prepare cooked rice for service

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!

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