The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 25, 2006
I had been looking at this recipe for a while and was getting all the ingredients together. So on my off day, I made this and talk about hmmm, hmmm good! I was trying to stick to the original recipe, I made it to the part where you add the shrimp, but my patience wore out and from there I deviated. Based on other reviews, I added chicken broth, a can of rotel original, tony chachere's, old bay, sliced okra, crab meat.....served it over rice with cornbread, my fiance' who's Arabic, loved it too, the gravy/sauce lingers on your tongue and you just want to keep eating until its all gone. I will serve it again. Quite adaptable, once you get the gravy right, anything else is all good....
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 14, 2006
I prepared this for a family gathering everyone loved it. they talked about it for 2 days after. I did add a little extra spice to my taste and I used tomato paste for a little color. I will make this again for sure
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 31, 2006
This is good! However, using that much butter/margarine is scary! Next time I will try only 1/8 of a stick or canola spray. I also want to try to add okra and stewed tomatoes.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 18, 2006
I've made this dish several times, and everytime its wonderful! A few times I was out of paprika so I just used a seasoning salt. Plus I always add extra garlic since we love it so much! Very easy to make, and tastes awesome! Thanks!
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Cooking Level: Expert

Home Town: Vero Beach, Florida, USA
Living In: Fort Lauderdale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 12, 2006
I used cooked shrimp and eliminated the 20 minute cook time for the raw shrimp. I don't cook much but I will make this again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 8, 2006
I used a can of tomatoes w/chilis instead of some of the water and I ran out of paprika, so I put some cajun seasoning in also. My husband loved it! Tastes great and easy to make.
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Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 4, 2006
Fantastic! I added creole seasoning and it tasted delicious.
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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 24, 2006
Delicious! I added 1 can of Ro-Tel tomatoes, original or mild, and I used only 2 cups water. A friend used the RoTel tomatoes and 1 can cream of celery soup to replace the fresh celery,and she said it was so good. The gravy makes the shrimp and rice delicious.Fresh garlic and onions make it so good. I like alot of onions, so I increased it to 1 more onion in the recipe. Super good! I didn't cut up the shrimp, just choose the size of shrimp wanted.
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Cooking Level: Expert

Living In: Pascagoula, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 24, 2006
i liked it, but my family (and a very picky husband) loved it! will make again.
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Cooking Level: Expert

Home Town: Urb. Ponce De Leon, Guaynabo, Puerto Rico
Living In: Sanford, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 14, 2006
This was truly fantastic!
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Cooking Level: Intermediate

Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 11, 2006
i have made this several times. using chicken broth instead of water, tomatoe paste, old b
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 11, 2006
EXCELLENT recipe! I used this for company and it was RAVED over! I used a chunky one-cup measuring cup, packed the rice tight into it and dumped it out onto each plate. Then I served up the etoufee OVER the mound of rice, garnishing with lemon and orange slices and parsley. PERFECT!
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Cooking Level: Expert

Living In: West Bend, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 7, 2006
I gave this a four because I did some changes for tastes. If you enjoy seasoning, I suggest the following: Use chicken broth instead of water, season with McCormicks Cajun Seasoning and McCormicks Red Pepper Seasoning. I used half shrimp and half crab meat. My hubby could not believe how YUMMY it all was!!! I served this with some of my signature cornbread and it was the perfect compliment to this great dish! Thank you Ann!
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Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 3, 2006
Even though my family rated this 5, I still didn't taste anything extra-ordinary that would make want to have this again, especialy with the long cooking time. I don't know, maybe it's due to all of the changes I made- used chicken broth as recomended (and yes, I scaled it down) added 1 tbs tomato paste and used 2lb shrimps and 1/2lb scallops (which was my first time cooking scallops- and they came out delicious!) Also, as spices used , besides the ones in the recipe, cayene pepper and a lil bit of chili powder for a kick. over all was good and enjoyed it. Thank you for a very good recipe!
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA
Living In: Kfar Saba, Mehoz Hamerkaz, Israel

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 1, 2006
I found this to be a great way to use up leftover New Year's Eve shrimp. Very yummy! Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 30, 2006
My family loved this etoufee. Have also used this recipe with chicken and sausage instead of shrimp.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 27, 2006
****BAM**** Holy moly, this is PHENOMENAL. Even if you consider yourself a GREAT cook, I think this will impress you. I followed the recipe exactly until adding the salt...at which point, I used Zataran's creole seasoning salt (using the saltiness to guide you). This roux was SO SMOOTHE (thanks to the butter me thinks). It danced lightly upon every taste bud I have. Absolutely the BEST recipe I've tasted in a long time (and I'm a cook...not just a now-and-again-er, if you know what I mean...). MMMM-mmmm-mmmm. HALLELUJAH say's the taste buds! Can't thank you enough Ann!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 16, 2006
Delicious. My husband loved it.
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Cooking Level: Intermediate

Home Town: Boise, Idaho, USA
Living In: Eagle, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 2, 2006
My husband and I had our first taste of shrimp etouffee when we finally took a trip to New Orleans about 3 years ago - and we couldn't get enough! This recipe is just as good, if not better than we remember... We served it over a long grain wild rice, and it was FABULOUS!! Still cant get enough even though we ate 'til we thought we'd burst! Don't sweat the time involved..it's well worth every minute. You cannot rush perfection!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 16, 2006
Very good - go light on the pepper to start
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