The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 15, 2006
Time consuming, but worth it! We made some okra on the side and ended up mixing it in with the etoufee and cajun rice. Terrific!
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Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA
Living In: Cocoa, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 14, 2006
This was wonderful! I used about half shrimp and about half imitation crab (which I was a little hesitant about, but it added just a hint of sweetness, which was GREAT with the spiciness). Also, I bought a nice sauvignon blanc to drink with dinner, so I used half wine and half water at the end. I added the wine first and let it cook down a bit before I added the water, to make sure it caught the flavor. My husband, who generally does not like spicy food, LOVED this, and so did I. We will definitely make it again!
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Cooking Level: Expert

Home Town: Delaplane, Virginia, USA
Living In: Sacramento, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 14, 2006
Excellent, Excellent. We loved this, and didn't change a thing. Thanks for the post.
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Cooking Level: Expert

Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 10, 2006
Got rave reviews at my dinner party!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 7, 2006
I added alot of chopped parsley, took out the celery, and thickened it with slurry instead of flour. I also put in garlic salt, red pepper flakes, cayenne, hott sauce, a little cumin, and some onion powder. It was amazing with cornbread.
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Cooking Level: Expert

Living In: Annandale, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 5, 2006
Pretty tasty and very easy to make. Didn't have celery so I used a bell pepper instead, and it was probably better than it would have been with celery. I might put some more spice in it next time and try crawfish instead of shrimp. Overall, a great recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 27, 2006
A bit more time consuming than i had originally planned, but very good. I changed things a bit-adding half a can of chopped tomatoes to the onions, celery mix. Also cut the water in half and added a bit of white wine. And most importantly, instead of using butter, i used olive oil instead(about 4 tablespoons). I thought it tasted great and with a Lot less fat!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 24, 2006
This recipe was delicious. I did not abide by the cooking times as I thought that the shrimp would get tough.....and it worked out just fine. I did add about another tablespoon of butter in the beginning so the onions and celery would not burn. I also added the cayenne pepper and garlic salt instead of regular salt. My husband said to put the "on the list"! (he added that this was much better than his mom's and hers is to die for) Thank you Ann.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 20, 2006
Cut the recipe to 4 servings, used 1/2c water, then added 1/2c of wine and a couple healthy shakes of creole seasoning toward the end. With 5 minutes left til done, I added 1lb of defrosted pre-cooked shrimp. I don't know if my changes made the recipe better, but we sure did love it!
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14 users found this review helpful

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Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 5, 2006
I really liked this but BECAREFUL! If you scale down the recipe, it does not change the amount of H20 listed in the method.I screwed up by adding too much H20 and had to let it cook way down. My dumb fault but it didn't dawn on me until I poured it in. Otherwise, it's really good!
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Cooking Level: Expert

Living In: Somers Point, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 1, 2006
We made this last night for Fat Tuesday, and it was sooo good! We only put 1/4 tsp. of cayenne pepper in it because we are not big on hot foods! That amount was just perfect for us! We also did not need to cook it as long as the recipe says. We really enjoyed this, and it is going in my recipe box! Thank You!
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Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 28, 2006
I cut down the recipe so it served 4 people or 1# shrimp. Cut down on water as others and increased mushrooms and kept the shimp whole. I added more garlic & red pepper. It was a delicious dish with pasta shells. Serve with a salad & garlic bread.
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Hilliard, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 17, 2006
k;jk
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 27, 2006
I made this with cooked shrimp since it was all I had and added them in at the end. I added more mushrooms just because I love them and plenty of hot sauce. Although this recipe is time consuming, the end result is delicous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 26, 2006
very good, did need a lot of salt though. i will make this again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 17, 2006
Be careful if you reduce the number of servings down from 20, as the text of the recipe does not reduce accordingly. I liked this but my husband wasn't crazy about it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 17, 2006
I have made a few changes to this recipe to make it work for me. I use frozen shrimp (preferably without tails) and reduce the amount of water to 1 cup. My family loves this dish!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 15, 2006
This was great recipe. My husband and I loved it. I didn't change a thing. Just scaled down!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 7, 2006
Thank you, Ann. I have been always afraid of making shrimp etoufee, and this recipe made it so easy. I added some thyme, rosemary and basil and 1 chopped tomato. I also used a pinch of cayenne and dash of tabasco sauce. It didn't thicken as much as I wanted, so I added some corn starch at the end. I will definitely make it again.
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Cooking Level: Intermediate

Home Town: Farmington, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 26, 2005
I made this for the adults at my son's birthday party a couple of weeks ago, and it was a huge hit! I added a few pinches of cayane pepper and a fairly generous amount of the red pepper flakes too. I left some Cajun hot sauce out for my guests to spice it a bit more, and everyone raved! Even one of the kids loved it. She told me that it was the best food she's ever eaten in her whole life! I'm making it again in a couple of days for another get together.
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