Reviewed: Nov. 16, 2009

Very good Etouffee. I am from Louisiana and this is the best one I have found. The only thing I added was a bay leaf for extra flavor and didn't add mushrooms. Great recipe!

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Pa

Cooking Level: Intermediate

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Reviewed: Nov. 12, 2009

This was a yummy recipe but way too much butter for my Weight Watchers program. I reduced the butter, substituted olive oil when I could and used nutritional yeast to help maintain the butter flavoring. It turned out quite well and pretty tasty. I'd make it again for certain.

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Robyn

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 29, 2009

So so yummy and so so healthy and so so low in calories! I scaled this down for 2 people. I added 2 green bell peppers to make it a little more authentic. I also used olive oil instead of butter. I served over brown rice cooked in low sodium chicken stock. Another thing I did was make a quick shrimp stock to use in place of water. I took the shrimp shells and put them in a bowl of water, microwaved for 3 minutes, and let sit until I was ready to add the water. Definitely a keeper recipe.

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ShellySXE

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Reviewed: Oct. 7, 2009

I added white wine and other spices. My very french boyfriend said his even frencher grandmother used to make something similar, and she is often the standard I have to live up to...

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laura*starla

Cooking Level: Beginning

Living In: Paris, Île-De-France, France

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Reviewed: Oct. 2, 2009

ummm

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William

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Reviewed: Aug. 8, 2009

Pretty easy recipe. I added about half a can of tomato paste, creole seasoning, used chicken stock instead of water, and added some cornstarch near the end. I also added half a large tomato, a green bell pepper, some worchestershire, and hot sauce. I agree that it seemed rather bland before adding the extra flavors. It was very tasty over rice!

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cruisergirl21

Cooking Level: Intermediate

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Reviewed: Jun. 16, 2009

loved it.. honestly, I feel like this is a really great 'base' recipe. I think that if I followed this recipe exactly it might turn out a little.. bland? Made a few revisions to accommodate my own tastes.. Chicken stock instead of water.. a small can of tomato paste.. chopped green pepper.. added cooked, brown rice at the very end to thicken it up and add some heartiness.. come chili powder & hot sauce for more kick.. Oh, and some salt to taste. I know.. a lot of revisions!! I'd use this recipe as a starting point again, for sure! Very yummy.

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tael

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Reviewed: May 30, 2009

My family loved this dish!

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JCARVER99

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Reviewed: Mar. 2, 2009

Followed this very loosely. Added green onions and green bell pepper, along with an assortment of spices and sauce. Cooked the rice in the mix -- next time I'll add more water or broth so it comes out more soupy. Very excellent.

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Vin

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Reviewed: Feb. 24, 2009

Excellent recipe. Super easy to make too. Only made a few changes by taking out mushrooms (kids hate them!) and adding about a cup of diced tomatos - had half a beefsteak tomato that I needed to use. Served over rice and it was wonderful!

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ZvilleMom

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

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Reviewed: Feb. 1, 2009

Though technically not authentic (the genuine article includes green pepper), this is still a good, basic recipe. The shrimp should be added last as they cook very quickly. 50 minutes is a very long time to cook shrimp.

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Wun Fungi

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Los Alamos, New Mexico, USA

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Reviewed: Jan. 24, 2009

Very good. I think you have to add the tomato paste as suggested by the other reviewers. I added tomato paste, a bit of worcestire sauce and chicken broth. It was very filling! Will definitely make again.

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ajax

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Reviewed: Dec. 31, 2008

Definitely scale down the liquid and use broth instead of water. Added some worchestershire for a little depth. Really good dish over some rice.

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ANGELINAZOOM

Cooking Level: Beginning

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Dec. 29, 2008

We didn't care for this at all. I couldn't even conovince thte kids to eat the shrimp out of it and thats very rare. However with the addition of some soy sauce rice vinegar, sesame oil and soome peas and carrots it made an edible stirfry.

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Dec. 17, 2008

This was very spicy and tasty! Pretty easy too.

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mtnmacgrl

Cooking Level: Beginning

Living In: Asheville, North Carolina, USA

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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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