Reviewed: Sep. 27, 2008

Very spicy recipe. Yet it is rather not tasty enough.

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Tina T

	Cooking Level: Beginning Home Town: Atlanta, Georgia, USA Living In: Madison, Wisconsin, USA
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Reviewed: Jul. 16, 2008

This just wasn't what I was expecting. The consistency wasn't what I was looking for. My grandfather was Cajun and my family used to make what we called shrimp stew so I was trying to find something like it on here. However, this didn't quite live up to my expectations, but that's just my personal preferences.

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Dragngirle

	Cooking Level: Intermediate
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Reviewed: Jun. 27, 2008

I made this a while ago and I dont know if it was something I did or if it is just the way an Etoufee should be but we weren't too keen on it here. But that could be personal preference rather than a reflection on the recipe.

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HannahLass

	Cooking Level: Intermediate
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Reviewed: Jun. 24, 2008

Great recipe! I did change a few things though. I used 1/2 cup butter, chicken broth instead of water, and added some creole seasoning to it. Served with garlic bread and steamed veggies. The nex day my husband and I were arguing over who got the left overs.

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Alicia


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Reviewed: May 25, 2008

wanted to do another recipe but did this one...well i will do it again forsure but i did scale it down...but was very happy with the results ... thank u

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smitty

	Cooking Level: Intermediate Home Town: Moose Jaw, Saskatchewan, Canada
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Reviewed: May 24, 2008

Oh my goodness. I have been craving etoufee and need to make some at 11 at night because I am pregnant and had a craving. This was so good. Thank you so much for posting this so that me, my fiance, and the baby in my stomach have a great meal. I think my fiance was just glad he did not have to find a restaurant open at 11pm that served etoufee. :)

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Veronica Rockett

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: May 21, 2008

My family loooves this recipe. I usually double the celery amount, just because I think its such a tasty component. Really delicious.

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jessemae


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Reviewed: Apr. 17, 2008

My Family LOVED it

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Lee


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Reviewed: Mar. 14, 2008

I made it with cut up chicken breasts because I don't like shrimp and it tasted wonderful!

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piercedambition


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Reviewed: Feb. 23, 2008

deliciuos! iadded chicken broth in place of water.

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maisa

	Cooking Level: Expert Living In: Dubai, Dubai, United Arab Emirates
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Reviewed: Feb. 21, 2008

We loved this recipe!! It ended up being fairly easy, and made me feel like a famous chef when I was done. I used pre-cooked shrimp to cut down the cooking time (added it right at the end), substituted chicken broth for the water per the other reviews, spiced it up a bit with cajun seasoning because we like our stuff hot, and also included some Worcestershire sauce. This is definitely a keeper!

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Heidi


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Reviewed: Feb. 7, 2008

This was a good recipe...I didn't have mushrooms and I added a lot of red pepper flakes so it was SUPER spicy! But very good!

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missannieb

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Feb. 5, 2008

This was very good. The changes I made were minimal. I added some tomato paste, used pre-cooked shrimp, and for the fluid I used chicken broth (although white wine would've been my first choice but oddly didn't have any on hand!). I served this over brown rice. I will be making this again!

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bizzymomma

	Cooking Level: Intermediate Home Town: Eden Prairie, Minnesota, USA Living In: Sioux Falls, South Dakota, USA
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Reviewed: Feb. 3, 2008

This recipes was ok. I'm a big fan of cajun dishes but I thought this one was a little bland. I did add some canjun seasoning but I think if I make it again, I will follow some of the other reviews and use chicken broth instead of water.

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Dena


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Reviewed: Dec. 2, 2007

Great base recipe. Definitely needs more heat to be truly cajun. I add 2 to 3 tsp. of creole seasoning when I make this.

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SHCMEOW

	Cooking Level: Expert Home Town: Fort Worth, Texas, USA Living In: Sacramento, California, USA
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Reviewed: Aug. 14, 2007

didn't care much for this recipe. i love shrimp and this is not a 'shrimp wonder' dish to me. maybe pork roast would have been better for this. Thanks for sharing anyway.

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ehjudah

	Home Town: Marshall, Minnesota, USA Living In: Bloomington, Minnesota, USA
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Reviewed: Jul. 16, 2007

Made some modifications according to my taste. (added 1 TB Tomato paste, worschestire, and extra garlic). I changed the servings to 8. Also, I only added 1 cup of water in the end. Lastly, we served this over whole wheat angel hair pasta with some parmesan. Very Tasty!

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