Recipe: Yummy 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. Crawfish Étouffée is a Louisiana favorite in the Cajun-Creole tradition. Here, crawfish (also known as crayfish, crawdads, or mudbugs) are smothered in a spicy Cajun sauce before Add tomatoes, stock, crab boil, Worcestershire sauce, cayenne pepper, Creole seasoning, granulated garlic, and kosher salt.

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! Be the first to rate & review! You can cook Creole Crawfish Etouffe with grape tomatoes using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Creole Crawfish Etouffe with grape tomatoes

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

A longtime Lenten favorite, crawfish étouffée has inspired dozens of variations including Creole versions that add tomatoes. Crawfish tails are cooked with tomatoes, paprika, and cream to make a luscious stew. This Louisiana favorite is traditionally made with. Crawfish etouffee is more of the creole origin than Cajun.

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!.

By- Jermaine Davis co-owner of Louisiana In A Box. www. Add crawfish tails and tomato sauce and blend well into mixture. Using a wire whip, blend flour into the vegetable mixture to form a blonde roux. Étouffée is a dish that features in both Cajun and Creole cooking and crawfish (or crayfish) is a popular version. The roux sauce adds a rich flavour. Add the seasoning, mix and cook for a minute then add the tomatoes, stock and bay leaves.