Recipe: Appetizing 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. Étouffée is a French word means "smothered" or "suffocated." As you can see in the photo, the shrimp is smothered with a combination of You Might Also Like. 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. This Louisiana favorite is traditionally made with.

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

Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Just in time for Crawfish Season! Chef Paul Prudhomme's Cajun and Creole classics, Jambalaya & Gumbo. Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew.

Creole Crawfish Etouffe with grape tomatoes step by step

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!.

The smell of Crawfish Etouffee or Shrimp Etouffee (my recipe) This recipe leans a little more to the country than my Shrimp Etouffee Recipe, although they are similar, neither shy with the butter, but this one doesn't use tomatoes. Be the first to rate & review! A longtime Lenten favorite, crawfish étouffée has inspired dozens of variations including Creole versions that add tomatoes. Learn how to make Crawfish Étouffée. Crawfish Étouffée. this link is to an external site that may or may not meet accessibility guidelines. Étouffée is a dish that features in both Cajun and Creole cooking and crawfish (or crayfish) is a popular version.