Creole Crawfish Etouffe with grape tomatoes. Whisk in seafood stock and bring mixture to a boil, then reduce heat to a lazy simmer. Being by adding butter and minced garlic to cooking pan on medium/low heat. Add flour and Holy Trinity of diced onions and peppers to pan.
In a large skillet over medium heat, melt the butter and add the onions, bell pepper, and celery. Sauté until tender and add the garlic. Lower the heat to simmer and stir to combine. 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
- It’s 2 lb of crawfish, peeled, purged or deveined.
- Prepare 12 of sliced and seeded multicolor mini sweet peppers.
- You need 1 cup of chopped celery.
- It’s 1 cup of chopped onion.
- Prepare 1 stick of butter softened.
- It’s 3 tbsp of flour.
- Prepare to taste of parsley.
- You need to taste of dry mustard.
- You need to taste of Zatarain's gumbo file`.
- Prepare of Vegatable or seafood stock.
- Prepare of Tony Chachere's Creole Seasoning.
- Prepare of Tobasco sauce.
- Prepare 1 container of halved & seeded grape tomatoes.
- It’s of cornstarch slurry if necessary.
- Prepare of cooked rice for service.
Crawfish Etouffee is a Cajun/Creole dish born out of Louisiana, a state known (and adored) for their abundance of crawfish. A New Orleans-style rendition boasts a smooth, buttery texture that lies somewhere between a stew and a bisque. Add the green onions and season with salt, pepper, and Cajun seasoning. Charles Hebert at the eponymous Breaux Bridge Hebert Hotel.
Creole Crawfish Etouffe with grape tomatoes instructions
- 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..
- Add onions, celery, peppers, and spices, gradually adding stock to maintain consistency. Cook stirring often until veggies soften..
- 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..
- Add Tony's and Tobasco liberally. Serve over rice and enjoy!.
A longtime Lenten favorite, crawfish étouffée has inspired dozens of variations including Creole versions that add tomatoes. In simplistic terms, Creole cooking traditionally includes tomatoes. Where Cajun cuisine leaves out the tomatoes and focuses on seasoning the holy trinity of celery, onions and green peppers with spices, stock, and seafood. 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!. This New Orleans classic can easily be made at home with this quick and easy recipe.