Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, creole crawfish etouffe with grape tomatoes. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Creole Crawfish Etouffe with grape tomatoes is one of the most favored of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Creole Crawfish Etouffe with grape tomatoes is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can have creole crawfish etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you can achieve it.

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

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

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