Reviewed: Oct. 21, 2009

This is by far worth the time and effort! And, it really isn't that much effort! After following the recipe exactly the way it was written, I do have to agree with several other reviews that the extra hot sauce and cayenne isn't necessary. It was almost too hot to eat, almost. I'm a Texas girl and enjoy spicy food, but it was a little too spicy for me. Next time I will just omit the extra hotness!! Thanks for the great recipe!!

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marisa

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Reviewed: Oct. 18, 2009

loved it! Want to remember exactly what I did because I want to make it again. Boyfriend Martin loved it too, which was surprising. Used butter and rice flour and mixed the 2 together for only about 5 minutes. Added 2 cloves garlic, one onion and celery and cooked for 5 minutes stirring. Added 1 yello pepper. When it started to look brown and like it could burn I added 1 cup of veggie stock and a carton of grape tomatoes each cut in half. Added 1t hotsauce, a splash of Lea & Perrins and a generous shake of paprika. Let cook, covered on low for about 10 minutes, adding a bit of extra water once. Added frozen crab from the market and kept cooking for about 10 minutes, then added fresh scallops and let cook for 6 minutes. Adjusted spices (more hot sauce and lea & perrins and a bit of salt and pepper) and added fresh parsely. Done! and soooo goood!

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leah

Home Town: Toronto, Ontario, Canada

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Reviewed: Oct. 18, 2009

We used shrimp and lobster..Very Very good!

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Laura Largent

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Reviewed: Oct. 15, 2009

Everyone that I have made this for has LOVED it! Boyfriend said it was too spicy on the first go, but I thought it was perfect! Dulled it down the next go round, not quite as good, but still passable. Used the Clam juice as some suggested, but subbed with half chicken stock. Haven't tried it with the crawfish, but I'm sure it's just as good. Can't wait to experiment more with this recipe!

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wubwee@yahoo.com

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Reviewed: Oct. 5, 2009

I can't make any claims regarding authenticity since I've never had Etoufe before, but hubby and I both enjoyed it, and a coworker who is from LA said it was good. I used 2 lbs. shrimp since I didn't have crawfish. I didn't think the process was difficult, but it is a very spicy recipe (and I'm no wimp when it comes to heat--grew up on Indian curry). As someone else said, hold back since you can always add but can't take away. It's 4 stars instead of 5 because I thought it tasted oily (next time, will use 1/2 oil and 1/2 butter or reduce the oil) and the shrimp end up overcooked if you follow the recipe. I would toss in the shrimp, simmer for just a minute or so, turn off the heat, and let the shrimp slowly cook in the sauce--it's hot enough and shrimp go from delicious to rubbery very fast.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: Sep. 30, 2009

I used extra hot sauce, and skipped the cayenne. My husband LOVED it!!

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Squeak

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Reviewed: Sep. 25, 2009

I make a very similar recipe- same ingredients, different amounts. Only I serve it over a bed of cornbread that I have broken apart in small chunks. Great sweet/spicy combo! Everyone loves it - even people who voice an adversion to certain ingredients!! Try the cornbread! Yum!!

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nikmouse

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Reviewed: Sep. 20, 2009

omg!!! The whole family loved it. I am for shure making it again. I used the Japanese fish stock Hondoshi and it was delish.

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lizzy

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Reviewed: Sep. 15, 2009

Excellent Dish! I served it with steak, and (for once) the steak took a backseat to this delicious recipe.

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stellarbeing

Cooking Level: Intermediate

Home Town: Lawson, Missouri, USA

Living In: Polo, Missouri, USA

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Reviewed: Sep. 14, 2009

I had every intention of using both crawfish and shrimp, but peeled crawfish tails were $12.99/lb. so I went with just shrimp. I think the roux needs to go darker than peanut butter color because the finished product was too light. I also used my common sense and cut back a bit on the cayenne & hot sauce, and the result was just hot enough for us. While this was good, I have another etouffe recipe I think is better.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Sep. 7, 2009

Very good recipe although I find that the roux works best with equal amounts of oil & flour. That eliminates the excess oil that some people had issues with. Also, forget peeling crawfish! ARG! I'll buy the tails already peeled next time. I don't know why this recipe is described as tomato based when there's barely any in it but despite that, I liked it well enough. Thanks for sharing it:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Aug. 24, 2009

Tasty, even though I only had shrimp....our local seafood market had run out of crawfish. I may try making the roux with butter next time. Thank you Rhonda35, it hit the spot!

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Happ

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Reviewed: Aug. 22, 2009

Easy and Wonderful!

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efs410

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Reviewed: Aug. 22, 2009

Loved it. Will definitely make again. Used shrimp and crab meat.

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ESQGOURMET

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Reviewed: Aug. 20, 2009

Far too much oil - best to substitute some of it with some butter.

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ConnieHR

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2009

This dish is great, used mixture of butter and oil, watch the cayenne, and didn't use crawfish,just shrimp. Family loved it.

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Agnes

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Reviewed: Jul. 12, 2009

I had to add a can of tomato sauce and more seasonings to give it more taste. We did half the cayenne and hot sauce but had to add Tony's and garlic salt because it was a little blan.

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JJ

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Reviewed: Jun. 29, 2009

This recipe has been requested by everyone who had it. Next time I will have to triple the recipe! Instead of buying fish stock I used the stock that I made when I boiled the shrimp and crawfish. The boil had lemons, garlic, onion and a packet for seafood boil. I also used creole seasoning and zattarans seasoning.

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Amanda

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

This is pretty awesome! Being from Louisiana, I have tried different recipes to see if I can find "THE ONE"....and this is it. The only thing I did different was use chicken broth, as I didn't have any fish stock. It was great.

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tracemclark

Cooking Level: Expert

Home Town: Jasper, Texas, USA

Living In: Appleton, Maine, USA

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Reviewed: Jun. 16, 2009

LOVED this dish and I will definitely make it again! I didn't have fish stock, so I made shrimp stock using the shells of the shrimp that I was using for the dish. Also, used 1-1/2 lbs of large shrimp and no crawfish. Sprinkled with freshly chopped parsley when served.

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KitKat

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Cajun Crawfish and Shrimp Etouffe

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