Recipe: Perfect Creole Crawfish Etouffe with grape tomatoes

Creole Crawfish Etouffe with grape tomatoes. This Creole shrimp étouffée recipe is made with a brown roux and tomatoes. This is a Creole-style shrimp étouffée made with tomatoes, fresh shrimp, and the "holy trinity" of onion, celery, and bell pepper. If you're looking to jazz up mealtimes, this is a really tasty dish to start with.

Crawfish Étouffée, full of tender seafood bites smothered in a spicy Cajun tomato based sauce and served over rice, is Southern comfort food at it's best! Simply put, etouffee is a dish found in both Cajun and Creole cuisine, where shellfish cooked in a flavorful sauce is served by smothering rice. I used butter instead of margarine added half a can of tomato paste one can of cream of mushroom one can of cream of celery and about two cups of chicken broth mixed with both to make it thinner. about a pound and a half of fresh crawfish left over. You can have Creole Crawfish Etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Creole Crawfish Etouffe with grape tomatoes

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

Crawfish Etouffee - a classic Louisiana dish with a buttery, rich and flavorful sauce with heaps of fresh crawfish tails and herbs and spices. Guaranteed to keep you wanting for seconds and even thirds! I'm a huge fan of quick and easy weeknight meals. But there are recipes that I'm willing to put in the hard.

Creole Crawfish Etouffe with grape tomatoes instructions

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!.

This crawfish etouffee recipe is filled with flavor and love. I always make my Etouffee as written, though some like it with some tomato in it (Creole style), so in that case these optional ingredients can be added. Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew. Seafood markets sell frozen, peeled crawfish tails harvested in Louisiana or China. You can substitute peeled shrimp, but the color won't be as intense.