The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 12, 2003
This was absolutely delicious !!!! This is definately a keeper!!! And will be a regular in our house. Im always looking for new recipes and this was a great addition. Thanks Ann
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 24, 2003
This was a huge success for a big family birthday dinner! I added about 1/2 cup tomato sauce (for color) and Cajun/Creole spices. The consistency was perfect. It was truly delicious and flavorful, but mild. Everyone enjoyed adding hot sauce from the variety we offered.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 20, 2003
This turned out great. I used tomato sauce in lieu of tomatoes from others suggestions and also used chicken broth in lieu of water. I used cajun seasoning also but a little too much of it. It turned out really spicy. So watch out how much seasoning you use! Perhaps next time I'll try the recipe as is and see if it is better. I hate rating recipes that i've altered!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 10, 2003
Scaled down to four. Substituted a bit of white wine for water and cajun seasoning for salt and pepper. Lightly seasoned shrimp with seafood seasoning and added a 4 oz. can of diced tomatoes. Very good with brown rice. Boyfriend loved it and so did I. Definately a keeper! Thanks, Ann!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 31, 2003
Easy and Good! It will become a favorite recipe. I served it with dirty rice and hush puppies.
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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: Jul. 21, 2003
This recipe is just AWESOME!!! I made this last night and my husband just loved it!! The only thing I found was I didn't feel it was necessary to add any water (I think that may have been because the prawns I used had been frozen so I had to soak them in warm water and they were pretty saturated with water when I put them in). And, I served this dish over steamed rice.... yummy!!! This is super easy to make, just a bit time consuming.... but soooo worth it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 16, 2003
This recipe was awesome! And it didn't even take as long as the instructions say. I used tomatoes instead of mushrooms (since I didn't have any mushrooms on hand) and it still came out great! I highly recommend this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: May 21, 2003
A great recipe that did not take as long to make as the instructions suggest. I do not eat shrimp but my very honest husband does. I made it for him and he loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 7, 2003
This was delicious! I've never made shrimp etoufee before, but this recipe is a keeper. Even my picky 4 year old loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 23, 2003
This was great!! We added tomato sauce and crabmeat, also took the advice of others and added the cajun seasoning. Very highly recommended. Worth the prep time anyday.
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Cooking Level: Expert

Home Town: Panama City, Florida, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 22, 2003
We loved this recipe. We served it over rice and added enough red pepper to give it some "giddy-up." Will make it again for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 9, 2003
Great recipe! And so easy. I had never made etoufee before and it turned out wonderful. Former New Orleans residents were impressed.
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 3, 2003
oh now we're cookin, try adding canned crab.yummmy. thank you so much for your recipe ann.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 22, 2003
We didn't care for this. We picked out the shrimp.Maybe we lost something when I scaled it down from 20 servings to 4. Sorry Ann.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 31, 2002
We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of cajun seasoning, worcestershire and a bit of parsley and tomato paste (to give it some color). When the whole thing was cooked I thickened it a bit more with some cornstarch in white wine (gave it a nice finished touch) I ended up with a traditional tasting true New Orleans style Shrimp toufee. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 26, 2002
This was so good! I got a bit carried away with the crushed red pepper, and it was a bit too spicy for my son, but the rest of my family loved it! I took the suggestion from other reviews and used chicken broth rather than water and had to use canned mushrooms because I didn't have fresh.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 20, 2002
I made this by special request for my son and a couple of his friends, scaling it down to 8 servings. Four college kids devoured it in one sitting. The rats didn't leave me a bite--but they assured me it was dynamite. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Aug. 1, 2002
A little time consuming but well worth the effort since my husband loved it. He took leftovers to work and everyone was commenting on how good it smelled. Will make again.
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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: Jun. 5, 2002
Great recipe! I substituted chicken broth for the water, added a can of chopped tomatoes (in sauce), and added some extra red pepper flakes to make it nice and spicy. It was SO yummy over brown rice!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 1, 2002
This recipe was well worth the time. Mine did not thicken up so I added a little flour- I guess I'll use a little less water next time (started with lowest suggested, but it's humid here...). We both love etouffe and we both loved this! We
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