Reviewed: May 16, 2012

This was good, but not like what I've had in the past. I enjoyed the taste very much, but the texture was not for me.

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Reviewer:

jennynva

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Reviewed: May 12, 2012

I only used shrimp and veggie broth because that's all I had. Really nice flavor - definitely want to add the spice as you go - I only used about half of what was called for. Served it over white rice with hush puppies on the side.

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Reviewer:

Kris

Cooking Level: Intermediate

Reviewed: Apr. 25, 2012

This is my first time making this dish, and I have to say it is pretty good. I would have ranked this 3 1/2 stars but, that is not a option. I cut down the cayenne and hot sauce by half and that was good for me. I love spicy food, but thats a lot of heat. Thanks for the recipe, overall it was very good.

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Reviewer:

lindy82

Reviewed: Apr. 4, 2012

This was my very first roux recipe, and I'm very happy to say it came out fabulous! Thank you for sharing! This recipe is so simple and packed with flavor. I have to admit I thought it would be boring but sooo glad I made this. The only thing I would try to change next time would be the amount of oil used to make the roux.

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Reviewer:

bowjay

Cooking Level: Intermediate

Reviewed: Mar. 31, 2012

this is as close as you can get to the real thing. I added unsalted butter in the roux...one tbsp. I also used chicken stock. I used a few sprinkles of tabasco sauce because I didn't have any hot sauce. Perfectly spiced. This was amazing!!

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Reviewer:

CRAZYRALPHIE

Reviewed: Mar. 14, 2012

this recipe was very good i sauted the shrimp and crawfish in a another pan with butter and old bay and cerole seasoning than added it with the other ingredients.this was a big hit with my family.

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Reviewer:

tricefuller86

Reviewed: Mar. 5, 2012

Roux: 1/3 cup veg oil, 1/3 cup flour. no need for butter. mix and cook on very low heat, stirring now and then until flour is cooked to darker than cafe late color. at the same time chop vegetables. Fish Stock: boil 3 cups water with the shrimp shells + some garlic + Cajun seasoning salt - presto, great fish stock! remove solids and use all of resulting stock. Shirmp: if using very large shrimp, chop into two or three pieces. makes it easier to eat. Hot Sauce and Cayenne: don't really need the cayenne. add hot sauce a little at a time checking the level of spicyness. Seasoning: Cajun seasoning also works great.

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Reviewer:

Suchi

Reviewed: Feb. 23, 2012

I have never tried etouffe before this week. Simple recipe, and so good. Will definately be making this again!

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Reviewer:

Angela

Cooking Level: Intermediate

Reviewed: Feb. 22, 2012

This is amazing! We made it for fat tuesday. Put in a three pound bag of crawfish (after shelling). I would definately make this one again. Thank you.

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Reviewer:

~Christy~

Living In: West Lafayette, Indiana, USA

Reviewed: Feb. 22, 2012

I wasn't that impressed with it. I cut the cayenne and hot sauce in half, which still left it with quite a kick. But otherwise, this was pretty bland. Pretty disappointing.

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