What a great recipe. Tastes like from a New Orleans restaurant. I reduced the size from 20 to 6 portions and used about 1 pound of small salad shrimp and 1 pound of larger shrimp. In both cases the shrimp was precooked so the cooking time after adding the shrimp was reduced by half. Instead of chopping the shrimp I left both the baby shrimp and larger ones whole to provide more texture and allow the shrimp to be appreciated visually. I added a 6 ounce can of tomato sauce for color. I used about 1 1/2 cups of water to get the sauce quantity and consistency just right. Adding Old Bay seasoning gave it the perfect creole-like flavor. You can't go wrong with this recipe as it easily allows variation and tastes great!
Date Posted: Jul. 12, 2005
Photography Notes: I took this photo just after spooning the etoufee into a serving bowl -- and before serving it on individual plates over cooked brown rice. It was still steaming while taking the photo!
Cooking Level: Expert
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