Reviewed: Mar. 20, 2005

Now I realize why the author makes enough for 20 - this recipe was delicious! For my family, I cut the recipe down to serve 5. Thank you to everyone who warned me to cut back on the water proportionately. I found the cooking times could be decreased as well, probably because the quantities were smaller. Anyway, I used thawed and chopped orange roughy instead of shrimp, chicken broth instead of water, a bit more garlic, and a teaspoon of cajun seasoning. I served it over white rice and everyone loved it. I can't wait to try this again with shrimp or crab meat. Thanks for sharing!

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LURIVERA

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Reviewed: Feb. 28, 2005

I have made this twice since Lent started -- my husband and I are hooked! It really isn't difficult to prepare, just takes some extra consideration for the time factor. Worth it for sure! I'm still experimenting with how much red pepper to add, since I don't cook with that very often. This tastes great over brown rice cooked with broth!

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CURLYQ0714

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Reviewed: Feb. 24, 2005

I followed the recipe almost exactly. Just added a bit of Old Bay seasoning. Otherwise, I think it turned out perfect. I made it with white rice, which helps if it turns out a little too spicy (red pepper). Thanks Ann!

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BFLOCCO

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Reviewed: Feb. 14, 2005

I used this recipe to make a romantic dinner for my wife on our 1st Valentines day together, and we both absolutely loved it! We used chicken broth in place of water to make it thicker, and we also added 12 oz of imitation crab meat, which gave you seafood in every bite! Wonderful recipe Ann. I recommend it to all who love seafood and spicy food!

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DIESEL3985

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Reviewed: Feb. 10, 2005

My husband and I really enjoyed this recipe. I was looking for something different to make during lent and this was perfect. I used thawed frozen shrimp instead of fresh and it still tasted great. Also, I sized the recipe down to 4 servings and that was just the perfect amount for the two of us. Tasted great over steamed rice! Thanks for the recipe! Amanda

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Amanda

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Reviewed: Feb. 8, 2005

Tasty recipe but beware, when you reduce the number of servings, the text still says to add 2-3 cups of water. I stopped before I put that much in because it didn't look right, but it was still a bit too runny because I put too much in. I added some crabmeat to it and it was a good addition.

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CYNDO

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Reviewed: Feb. 7, 2005

Excellent dish and will be a regular in our home. I did add some cajun seasoning and a bit more garlic. We like our food a little spicy. My husband raved! This was the first time I've tried making etoufee from scratch and it was very easy. No more mixes for me!

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MELGRIFFIN

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Reviewed: Jan. 28, 2005

I was a little hesitant because this said "Cajun"; something I've only sampled a few times. I will definitely make this again! This was like eating out at a restaurant. It was fantastic and not that difficult to prepare. The most time consuming thing was peeling the shrimp. It was well worth it though. All three of my picky kids aged 4-10 loved it. Not an easy accomplishment.

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MRSARAB

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Reviewed: Jan. 27, 2005

Yummy. Thank Ann

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SWEETMINDY

Cooking Level: Intermediate

Living In: Harbor City, California, USA

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Reviewed: Jan. 19, 2005

I thought this was good, very spicy and flavorful. It tasted even better as leftovers. I topped it off with parmesan cheese and served it over angel hair pasta. I'll definitely make again.

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HOLLIE704

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Living In: Palatine, Illinois, USA

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Reviewed: Jan. 3, 2005

This was a good recipe but I didn't really feel it was worth all the prep/cooking time. Tasted great on white rice also.

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Mandingo

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 27, 2004

I have been using this recipe for about two years now. It is excellent. I usually do not use the pepper flakes. This also makes a good sauce over grilled catfish.

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FREDJOHN

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Reviewed: Dec. 10, 2004

I left out the red pepper and we all really liked this. My 6 year old (shrimp-loving)daughter LOVED it. Spent the rest of the evening wishing out loud that there were more left-overs. I added the pepper to mine, and the added heat really made a positive difference (would have killed the hubby).

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THATSSWELL

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Reviewed: Dec. 4, 2004

I just got done eating this and it is excellent!!! Hubby thought it was great too! Thanks Ann! BTW, I followed the suggestions of the others and added 1 tsp. of cajun seasoning.

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DDNELSON2631

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Reviewed: Dec. 2, 2004

Excellent, my husband and kids loved it. Read other reviews first, so I added parsley, tomato paste, cajun seasoning and broth instead of water (scaled down to 10 servings, added broth 1/2 cup at a time until right consistency reached. We also really like mushrooms, so I doubled them. Thanks for sharing!

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NIKKIM1

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Reviewed: Oct. 4, 2004

I scaled this recipe to serve 5. Remember to scale the water as the computer doesn't do this for you. For a serving of 5 use 3/4 cup water. Otherwise, I followed this exactly. This gets a one star because of all the work and long cooking time for something that is just ok. Not bad, but nothing great. It is actually a waste of time.

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RACHEL1070

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 7, 2004

Nice and spicy. If you scaled down make sure to scale down the water too. We used 2 cups but since we scaled down to 5 servings it was WAY to watery. Will proably come out better the next time we make it and use just .5 cup of water.

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SPANKYMU

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Reviewed: Feb. 7, 2004

the recipe was very easy to follow. I have always wanted to make this dish, but thought it was too complicated. Thank you!!!! My husband and I only eat seafood as our source of meat and I will be adding this recipe to my file.

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RICHSHONDA

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Reviewed: Dec. 15, 2003

This recipe is absolutely delicious. It is one of my favorites. I added garlic power, fine herbs and cajan spices as the others have said. This is definately a repeater.

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