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 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

Cooking Level: Beginning

Home Town: Rohnert Park, California, USA

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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: Jan. 10, 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: 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. I also use chicken or seafood stock instead of the water for more flavor.

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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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ILUV2COOK25

Cooking Level: Expert

Living In: Las Cruces, New Mexico, USA

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Reviewed: Jun. 7, 2007

Very good! I didn't change too much in the recipe, but I did at some Cajun grill seasoning, for more flavor. And, I used chicken stock instead of water, also for more flavor. So easy and yummy, I'll definately make this again and again. Thanks!

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Ranessa

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Reno, Nevada, USA

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Reviewed: May 27, 2007

This recipe was delicious! It took FOREVER to make, so I may try and find some shortcuts. I will be making it again though! yummy!

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Everjonez

Home Town: Chaska, Minnesota, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Apr. 17, 2007

This was great! I didn't have any cayenne pepper and felt the only thing it needed was a little kick. Next time, I'll make sure I have some handy because I'm sure it's perfect with it added. I also added 2tbsp of tomato paste and added a rue to thicken at the end.

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JMANUEL

Cooking Level: Intermediate

Home Town: Roanoke, Virginia, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Apr. 11, 2007

I followed the recipe exactly, and it came out fantastic! My husband, who rarely likes shrimp, said he loved it, too. He had it over rice and I had it over salad greens (low carb diet). YUM!

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THENEWTRICIA

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Carrboro, North Carolina, USA

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Reviewed: Mar. 21, 2007

Like others, I quartered the recipe. I used 1/2 california paprika and 1/2 smoked spanish paprika. Excellent!

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Grant L

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Reviewed: Feb. 5, 2007

Will use again. Family ate all of it. I did have a lot of leftovers but they didn't remain as leftovers after my husband and kids went back for seconds and thirds.

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YaGyrl

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Reviewed: Jan. 14, 2007

I scaled the quantity down to 1/4 of the original recipe. Based on other reviewers' comments, I agreed that, as is, this dish needed some depth of flavors; so I used chicken broth rather than water, added homemade cajun seasoning (rather than just paprika, cayenne, S&P), a little worcestershire, some tomato paste, garlic powder along with the fresh, & a bit of white wine. I used a portabello mushroom & all that was available in my town was already-cooked shrimp, which I tossed in toward the end, after the sauce had simmered, to warm it through. Served over sticky rice alongside steamed buttery broccoli. Thanks for sharing your recipe, Ann!

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