This was delicious! And it wasn't difficult. I burned the roux once, but just started over and it was fine. Served with garlic bread and couldn't get eoungh! Thanks!

The first time I made this, I got so excited because the sauce after I added the tomatoes and fish stock was to die for. I used boxed fish stock and it was amazing, I added some frozen crawfish meat and shrimp and the frozen crawfish meat ruined it. I was sooo disappointed. The second time I made this, I used clam juice with some fish sauce (used in oriental cooking) and omitted the crawfish meat (since it is hard to get fresh stuff where I live) and added diced chicken and it was again amazing. I usually like to play with the recipe a little but there is no need to with this one. It has become a new family favorite and I actually enjoy making the roux.

This is a great recipe. I added catfish nuggets and precooked shrimp about 5 minutes at the end. I did not have the fish broth so the catfish nuggets was my litte substitute. It turned out great.

I love the flexibility of this recipe. I am not a fan of celery, so I substituted fresh okra (I sauteed the okra in oil for 20 minutes prior to adding to the recipe). That worked well :) My husband does not like crawfish, so I substituted 1 lb of cooked, diced chicken breast to the recipe at the same time that I added the vegetables. That also worked well :) Instead of fish stock, I used chicken broth. My family loved the resulting dish -- this is definitely a keeper!!

Wonderful recipe!!! The only thing I did different was to add a little clam juice other than that, I didn't make any changes. DELISH!!!

Excellent! As others have noted authentic etouffe MUST be made with a Roux --anything else is stew or soup. Making a roux is intimidating at first--but just take it slow at low heat & STIR CONSTANTLY -see Paul Prudhomme's cookbooks for a step by step guide. It's WELL worth the effort -the taste is fantastic! I left out the crawfish, too "gamey" for us and my wife who doesn't like hot or spicy food LOVED it. There's nothing better than shrimp and few better usesof it than an authentic etouffe. Try it you'll love it!

This was a really good recipe for etouffe . I added more hot sauce because I love hot food . I have made this with chicken too . Serve with rice and french bread its a meal !

A simply beautiful dish. Fun to prepare, beautiful presentation, and delicious. I'm a little concerned by some comments calling the preparation intimidating or a lot of work. It's not, but unfortunately this might dissuade others from trying it. I used butter rather than oil, all shrimp, clam juice for the fish stock, and no cayenne (hubby has sensitive innards). Even without the cayenne, it was still too hot for hubby, so he was unable to eat it. So just a warning--this is hot and spicy. If you're not sure about the level of heat, add less hot sauce to start--you can always add more, but can't take it away once it's in there! Oh--throw in a little chopped fresh parsley just before serving...the little punch of color really is pretty and brightens it up.

First time! It was great. I was nervous about the roux, but I took my time and had no problems.

Delicious! The only think I changed was that I used all shrimp instead of half crawfish. I've never attempted a cajun recipe before, but I recently visited New Orleans for work and loved the food!! My husband wasn't able to come with me, so I wanted him to be able to enjoy the taste as well, and when I found this recipe I knew I had to try it. It exceeded my expectations. Thank you!!

It tasted okay, but it was SO not worth the 2 hour effort (that was with my son peeling shrimp and cooking rice for me, and my daughter stirring the roux). My 5 children all hated it, to the point that my daughter was wiping the sauce off of the shrimp that she had to eat and still gagging after that. I would not make this recipe again.

Excellent! I am from New Orleans and my husband has cooked etoufee in the past, but I wanted to try my hand at it. All I can say is WOW! Super Flavor! I substituted chicken broth for the fish stock since I already had it on hand. Only thing I would do different is cut back on the spicy factors ( mainly the cayenne ) I used Crystal Hot sauce and it was great. Thanks again for a real winner

We all loved this. The recipe has been written so clearly and was very easy to follow, the results tasted great. Thank you for sharing with us all.

OH Man! Good stuff. My family's a little weak when it cime to hot so I back off on the spice. this is good, will make agian! Thanks

This recipe was very good. Very tasty!! It's very spicy. So, if you don't like your food too hot, you may want to cut back and use a little less cayenne pepper, black pepper, and hot sauce. Some recipes call for "corn starch." But I found the roux is much better - more flavorful. Roux can be tricky - take your time, don't set the heat/fire too high (you definitely don't want it to burn). Roux is worth the work. Also, I had never heard of "fish stock (soup)." But I found it at an Asian store named Seafood City. I found it in boullion cubes brand named "Knorr." Surprisingly they had fish flavor and shrimp flavor. I think the fish stock along with the roux really added to the flavor. I did not use the shrimp - I used all crawfish. Shrimp and crawfish each have there own flavor. I'll make the next batch with the shrimp. Try it. It's delicious. Thanks for a great recipe!!!

Sorry to say that crawdads are out of season for me and I don't go frozen so I doubled up on the shrimp. All I can say is dis iz da BOMB !!!!!!! It was so good I had to make up carry outs for everybody else. All that was left was the dishes. This will definitely be served at our Mardi Gras party. Thanks.