Reviewed: Mar. 9, 2009

This was out of this world delicious! I wish I could give it more stars...

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kim1430

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 5, 2009

Although this recipe was pretty labor intensive the end result was definitely worth it! The only change I made was to use the clam juice instead of fish stock. Note: For those of you who have never made a roux before, don't use margarine in place of the oil, it doesn't work! :)

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DebKC

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

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Reviewed: Mar. 4, 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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CHETUBIG001

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Reviewed: Mar. 3, 2009

I believe one word sums it up best. Yummy! I cut back on the cayenne pepper and let people spice it up if they wanted. I used Old Bay seasoning as the seafood seasoning and it already had a bit of heat. Overall it was very tasty and my guests all loved it, including the ones who are not fond of seafood. I doubled the recipe and am happy I did as it all went and I didn't have any leftovers. Definitely a good choice to start with a roux. Also a good suggestion to purchase the crawfish at Walmart. I was skeptical but had no choice as they are rare. I thawed the crawfish and rinsed it well. It turned out very tasty and the texture was good. You won't be disappointed with this recipe!

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Matt

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Reviewed: Mar. 2, 2009

Only thing changed was adding a hot pepper. This is a keeper.

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yakaty

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Reviewed: Mar. 1, 2009

I made this for Mardi Gras weekend and it turned out great! I added in some oakra as well. This one's a keeper and I will be making it again.

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KAC2

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Feb. 27, 2009

I subbed beef broth for the fish stock and used frozen crawfish (no shrimp). What a perfect Mardi Gras dish! Thanks!

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Mindy

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 25, 2009

Very good. The roux took less time than it said, but it turned out great. Excellent, and the cayenne is a must for people who like spice. Update: Made it again, roux was much better, and it was fantastic with only the shrimp, no crawfish.

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Justin

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Reviewed: Feb. 25, 2009

This is very good with a few changes like other reviewers 2Tbs bay seasoning 1c. chicken broth 1sm can crab meat(no fish stock on hand) added at the same time of tomatoes. Reduce hot sauce. Needs longer time to cook shrimp.

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TRACHTA

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Reviewed: Feb. 25, 2009

Very good! Never made or eaten etouffee before but my husband requested it for Mardi Gras. It came out great, even though I only had about 1.25 pounds of shrimp (no crawfish) and only used 1/8tsp of cayenne. Served over rice with cornbread on the side.

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Jan. 29, 2009

I cooked the veggies much longer for the creamier consistency I like. I used all crawfish (allergic to shrimp) and it was wonderful (and I only burned the roux once...don't give up!).

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ENOXALLEN

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jan. 19, 2009

Made this for last night's dinner. Excellent especially for cold winter nights. Thank you for this recipe.

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DarKerRaven

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Vancouver, Washington, USA

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Reviewed: Jan. 14, 2009

I am pretty picky on my etouffe as it is my favorite thing to eat most of the time. I can't believe how easy this was and even tasted better than the one that sells for $20 a plate at the nearby chain cajun restaurant. Thanks so much for an awesome recipe!

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BEKERELLA

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Reviewed: Dec. 11, 2008

THE BEST!!!!!!!! Will never make it any other way. Although I did add okra, and as others suggested only used two quarts of broth.

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Judi'sMom

Cooking Level: Expert

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Reviewed: Nov. 30, 2008

I made this according to the recipe. The only change I made was using clam juice rather than the fish stock since I could not find that. I was hesitant due to clam juice but this was delicious. I also did not add any seasoning other than the seafood seasoning. It was hot enough with just that. Everyone loved it and I will be making again.

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Zach's Mom

Cooking Level: Expert

Living In: Beecher, Illinois, USA

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Reviewed: Nov. 24, 2008

I made this with my girlfriend last night, and we both loved it. The shrimp tasted great in the Roux. I used clam juice instead of fish stock, and i think it brought out the spice a bit more. It was definatly something i'll be happy to make again.

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TeddyB

Cooking Level: Beginning

Living In: Palm Coast, Florida, USA

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Reviewed: Nov. 18, 2008

This recipe is very very good. I made this about a month ago and forgot to write a review. My husband absolutely loved this. He told me it was one of the best meals I have made. I substituted chicken stock for the fish stock, mainly bc I thought it might make it too fishy tasting. Turned out perfect. I thawed out and rinsed frozen crawfish from the seafood market and used fresh shrimp. Great recipe will be making again very soon. Thanks for post Rhonda!!

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jennifer

Cooking Level: Expert

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Reviewed: Nov. 8, 2008

I followed the recipe exactly as it was written and found it to be pretty good, but still missing something. After adding a little butter and a lot of lemon, it all came together. I will make it again, but I will make my roux differently next time. This method took way too much time!

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SBorodko

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Oct. 20, 2008

Was very easy and my husband loved it! I halved the receipe and we still had left overs from just the two of us.

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SACH008

Cooking Level: Expert

Home Town: Clovis, New Mexico, USA

Living In: Pie Town, New Mexico, USA

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Reviewed: Oct. 12, 2008

Outstanding recipe! I made this as the recipe stated except for the crawfish I couldnt get any in time to make this recipe so I used chicken insteead and the flavors in this dish are layered and fabulous. As others have done I did add Okra to the dish. Everyone at my party loved it!

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