The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 30, 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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Cooking Level: Expert

Home Town: Jasper, Texas, USA
Living In: Appleton, Maine, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 17, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 15, 2009
This was great! A lot of chopping if you don't have a food processor, and stirring the roux for 20+ minutes was a teeny bit tedious, but well worth it! It was fabulous! I went easy on the hot sauce and added zero cayenne due to my other half having a low tolerance to spices, and it turned out fabulous!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 1, 2009
This recipe is bursting with flavor. I have made etoufee with canned tomatoes and minced onions and garlic in the past, but the use of fresh ingredients in this recipe makes a huge difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 19, 2009
I will swap the clam juice for chicken broth next time and cut the veggies smaller.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 18, 2009
By far one of the best Etouffe recipes around. If you like spicy food, follow the recipe closely. Otherwise, use half the cayenne and hot sauce.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 4, 2009
Nice blend of flavors. Thought it was a bit too spicy though (even for this gal from New Orleans!) I will make again and back off of the Louisiana hot sauce--and use only 1 T instead of 2!
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 27, 2009
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 I would half the seafood seasoning and eliminate the cayenne. I used Crystal Hot sauce and it was great. Thanks again for a real winner
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 15, 2009
I am from South Mississippi, and we are very influenced by Louisiana and it's cajun cooking. This was a perfect blend of seafood and spices. Exceptional!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 14, 2009
This was my first attempt at Etouffe or a roux and it turned out delish! I had frozen langistinos I used instead of crawfish and shrimp. Just make sure to drain and squeeze the langistinos to get all the water out.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 6, 2009
This recipe is one of the best I have used.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 6, 2009
This dish is unbelievably good! The tomatoes had a nice acid touch and my husband and I made the recipe extra spicy. That meant more seafood seasoning, more Louisiana Hot Sauce, and more cayenne pepper! I have no complaints with this well written recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Apr. 2, 2009
I haven't eaten Crawfish Etouffe since I was a kid visiting my aunt in Louisana. I love it then. AND THIS TASTES EXACTLY LIKE I REMEMBER IT, AWESOME!!!!!!!!!!!!!!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 31, 2009
This was a great recipe.I added scallops to it and it was perfect.Just what I was in the mood for the only thing I would change next time is to make it spicier.
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Cooking Level: Intermediate

Home Town: Southaven, Mississippi, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 24, 2009
Very good dish for our meatless Friday. Used butter instead of veg. oil. Was a little thin so thickened with some corn starch. Omitted tomatoes because I read on Wikipedia that authentic etoufee never has tomatoes. Bought a one quart carton of seafood stock, so used some of it in my rice cooker to season the rice. Doubled the stock in the main dish since I didn't have the tomatoes and their juice. (OK, that might explain it being a little thin.) With or without my tweaks, this deserves five stars in my opinion.
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Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 23, 2009
I really wanted an etouffe recipe for chicken but had no idea how to get started. This one looked good enough to build on. I had just enough of the ingredients that I didn't bother to go shopping for the things I didn't have. A few of the substitutions were regular old cajun seasoning instead of seafood, clam juice instead of fish stock and olive oil instead of vegetable for the roux. Oh, and chicken instead of crawdad tails of course. :) I served it over quinoa and it turned out to be a big success.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Tualatin, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 19, 2009
FANTASTIC!!! My hubbie's delicate innards can't handle too much spice, so I omitted the black pepper and hot sauce (but had them on the side for everyone's personal preference). Even without all the spice, it was to die for. Thank you for a great recipe! It's a keeper in our home!
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Cooking Level: Intermediate

Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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Reviewed: Mar. 10, 2009
This was out of this world delicious! I wish I could give it more stars...
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Cooking Level: Intermediate

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 6, 2009
This is absolutely delicious. I had no fish stock on hand...but I had shrimps with heads on them. I peeled them and simmered the shells and the heads with onions, garlic, celery and salt for about 15 minutes. Would've simmered it longer but I was hungry. The flavor was amazing. I advise anyone who has the time to make their own stock to do so. It makes such a difference. I also cut the heat in half. I love heat and I couldn't imagine adding the other half. I had it over brown rice. This will definetly be a weekly dish at my house. Thanks for the delicious recipe!
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