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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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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farwalker_77

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Reviewed: May 30, 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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Catrice

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Reviewed: May 17, 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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SonOfShep

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Reviewed: May 16, 2009

I will swap the clam juice for chicken broth next time and cut the veggies smaller.

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FIVELETTE

Cooking Level: Intermediate

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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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FeChef

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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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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Tracy

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Reviewed: Apr. 13, 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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susans76

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Reviewed: Apr. 5, 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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cathaleya

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Reviewed: Apr. 4, 2009

This recipe is one of the best I have used.

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NewYorkDoctor

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Reviewed: Apr. 1, 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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jdbassin

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Reviewed: Mar. 30, 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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skepticgirl

Cooking Level: Intermediate

Home Town: Southaven, Mississippi, USA

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Reviewed: Mar. 22, 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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A. Enriquez

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Tualatin, Oregon, USA

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Reviewed: Mar. 20, 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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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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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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Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Cajun Crawfish and Shrimp Etouffe

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