The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jan. 17, 2008
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.
Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

Jon
Photo by Jon

Cooking Level: Expert

Living In: Flora, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jan. 13, 2008
This is a super recipe. Authentic taste and texture. I tweaked the recipe just a bit to accommidate our tastes by adding a chopped serrano pepper for more flavor and heat, however the recipe really is great as written.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by DEEVA1

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jan. 7, 2008
My family was very impressed! Followed recipe exactly except doubled it and used chicken stock instead of fish stock. This was really great.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by sam i am

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 25, 2007
this was my first time trying etouffe an it was awsome.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Dec. 13, 2007
Very good. It is hard to find fish stock so I used clam juice which can be found in almost any grocery store in the tuna aisle. i used crabmeat (real not imimation) instead of crawfish. Overall a good seafood dish will make again.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Living In: Jersey City, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 12, 2007
This was AWESOME! Great comfort food - reminds me that cooking is about feeding souls, not filling holes. I didn't want to overspice the mixture (I figured I could always add hot sauce before serving) so I just put in one tablespoon of Tony Cachere's seasoning in lieu of the seafood seasoning. I did not add cayenne and I did not end up needing any hot sauce. It was perfect! Also, I did not have fish stock so I just used water.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 23, 2007
Very good. I served at a Cajun themed dinner party. Replaced crawfish with second pound of shrimp (due to cost). My guests were very pleased with the flavour. Next time, I might add just a bit more seasoning or hot sauce. I replaced fish stock with chicken broth (as suggested by another reviewer). I also could not find seafood seasoning and instead used Cajun seasoning.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 17, 2007
really good! husband and i both liked this dish alot. i didnt have crawfish or shrimp so i grilled some chicken breasts and cubed them. i also substituted fresh tomato for diced canned. and i got a little to happy w/ the cayenne, but it really was great! definately will be making this again!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by kleerae

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 16, 2007
This recipe was awesome!!!!!!! Everyone loved it, even my husband who is a real picky eater. This was the first time he has tried crawfish and he loved it!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 22, 2007
I spent a while looking through all of the different etouffe recipes that have been submitted to allrecipes, and this one was by far my favorite!!! Wow, what a great recipe, THANK YOU!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Sly Boots

Cooking Level: Intermediate

Living In: Saint Pete Beach, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 14, 2007
This was a really great dish. I think the only thing I would do extra is to add more cayenne pepper and more hot sauce. This dish is meant to be SPICY!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 12, 2007
The flavor was good, I wasn't able to find fish stock so I used chicken instead, which worked well enough. There are a few changes I will make next time if I do this again. The main one would be to cook this much longer than was recomended. 20 was not nearly enough to get the vegetables to the consistancy I prefer. Also, I like etouffe to have a cream sauce, so I will more than likely add some heavy whipping cream to the mixture. The flavors and the seasonings were wonderful though.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 18, 2007
I substituted crab meat for the crawfish because there was no crawfish at the fish market. It was great! Even DH loved it, and lemme tell ya, he's a tough customer. It took quite a while, because of the roux, but it turned out perfectly (if I do say so myself). Very spicy, hearty, and filling. Pretty rich, too. Other mods I made were butter instead of oil, and I used one tablespoon of Old Bay seasoning instead of two (the crab made it saltier already). We drank a French Alsace riesling with it, which was fab with the spice.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 13, 2007
Excellent recipe. I allways order this dish at Fishbone's in Detroit (Greektown) and this was every bit as good maybe even better.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 10, 2007
I LOVED it! My husband thought it was great; he said I need to make this recipe next time our family comes for a visit.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Photo by Sapphire
Reviewed: Jul. 8, 2007
I ask my husband to rate the meals I cook for him so I know what to cook again. Usually I get 8-10. This is the first time he rated my cooking an 11. This recipe was just wonderful. I followed it almost exactly except I subbed butter for oil and used more hot sauce in addition to the cayenne. I served it with honey cornbread (another recipe from allrecipes.com). If you like seafood and you like it hot, this is the recipe for you!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by Sapphire

Cooking Level: Expert

Home Town: College Station, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jun. 17, 2007
this is absolutely perfect! my family and I loved it! I felt like the roux was looser than I am used to working with--but I think that is smart because it seemed less likely to burn. Next time I will probably use a bit less seafood seasoning, because it was just a bit on the too spicy side for my son--but with rice and french bread he ate it fine. Thanks for the recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by amylouise

Cooking Level: Intermediate

Home Town: Easton, Maryland, USA
Living In: Helena, Montana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: May 23, 2007
Very good! Thanks
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Redford, Michigan, USA
Living In: Wesley Chapel, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: May 15, 2007
Delicious recipe! I had not successfully made roux before. I'd always been paranoid about burning it, but I went ahead and cooked on medium, stirring constantly w/ spatula, for 20 minutes, and it browned up perfectly! I think burning must be such a problem, because people walk off and leave it cooking. Used 1 can stewed tomatoes w/ onions & peppers. Also, I used only crawfish and boiled up the shells for fish stock. The crawfish had already been seasoned, so I just threw a little of Tony Chachere's creole seasoning in at the last. PERFECT!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by marygrace

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA
Living In: Pensacola, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Mar. 1, 2007
I made this twice.First time excactly the way it was suggested.Second time with double the amount of shrimp.One word.MAGNIFICIENT!!!!!!One of my very favorite recipes.Thanks sooooooo much Rhonda.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 81-100 (of 110) reviews
Page: « PREV 1 | 2 | 3 | 4 | 5 | 6 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?