Reviewed: Feb. 20, 2009

I've had "real" etoufee in the and this recipe may not be authentic, but it pretty close and tasty for "cheap knock off". I understand that many Cajun's will prob disagree, but I love this recipe, and so do many of my friends and family, especially when you can turn up the spice just right to where makes your nose run!

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HVYMECH12B

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2008

I'm not sure if this recipe is authentic or not (probably not) but it tastes pretty good for a quick and easy meal. Like one of the other reviewers, I omitted the can of golden mushroom soup and added an 8 oz can of tomato sauce instead. I also added 1/4 tsp of cayenne pepper and 1/2 tsp of Tony Chachere's Creole seasoning to give it more flavor.

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Chin

Home Town: Austin, Texas, USA

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Reviewed: Oct. 30, 2007

I don't know how authentic this is, but I do know it tastes great. I did add about 1 teaspoon of tomato paste in with the simmer and sprinkled chopped green onions on top before serving. This is definitely a keeper.

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Cindy

Home Town: Hebron, Ohio, USA

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Reviewed: Apr. 25, 2007

If you don't like to cook and are looking for an easy recipe (like me) this is a must! My husband and I loved it! I just added some Creole seasoning and Louisana Hot Sauce to it.

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ASR381

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Reviewed: Mar. 15, 2007

I grew up and still live in the heart of "Cajun country" and I just wanted to tell you that there is NO TOMATO in crafish etoufee.

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Jessica L.

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Reviewed: Nov. 6, 2004

I love this recipe. I've been using it for seveal years. I've passed it on to my family members and they use it too. It's quick and easy to make.

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SHEILA60

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Reviewed: Oct. 14, 2004

I am from Louisiana and am very picky about cajun food. I must say that this recipe is pretty good for how easy it is to make. I added about half a can of tomato sauce to get a nice color and a little tanginess, left the celery out (not a big fan) and it came out fairly well. I also spiced it up with cayenne pepper, black pepper, and crushed red pepper. Next time I may add a splash of cream to smooth it out a bit. Otherwise, this recipe is a decent base and with some tweaking may end up a ~monthly meal. Thank you! P.S. It is a sin to serve this without buttered french bread and Tabasco.

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ARRIAN000

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Reviewed: Apr. 28, 2004

I've been using this recipie since 2001, and I've made a few adjustments, and it always turns out great. I don't use any celery, and I omit the condensed golden mushroom soup. I add 1 small can tomato sauce to the rotel tomatoes. Also,I add 2 cloves of garlic in with the onions and bell peppers. You can use frozen crawfish tails, or shrimp too! For spices I add 1 bay leaf, cayenne pepper, black pepper, and Tony Chachere's to taste. My whole family loves it everytime I make it, and it is a great recipie to double for company.

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FREAKTWIN

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Reviewed: Jan. 7, 2002

I have tried this recipe for a few years now. Try and add crab boil when you add the rotel tomatoes. Or you may try the powder version...just a thought!! Chad

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KINGBO

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Reviewed: Nov. 6, 2001

I've tried this recipe with crawfish and it was excellent, but it's hard to get really fresh crawfish, so I've used chicken instead and it's deliscious. Took it to work and fed a dozen people and had to print out copies of the recipe for everyone that tried it! Shrimp works well too! Thanks for the good eats.

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THCORMIER

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Reviewed: Aug. 28, 2000

This is great. It was a big success!!! Easy enough and everyone loved it!!!

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LADYSLORT

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Reviewed: May 26, 2000

I actually live in Louisiana, in Acadiana, and I actually am a Cajun, and I recognize this recipe. We make it all the time. My grandmother tells me she stole it from Picadilly! We love it, and it doesn't take much watching.

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FAYEAND

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Reviewed: May 20, 2000

My daughter wouldn't eat it but that was my fault for telling her it was crawfish!! I am from New Orleans and this was the equivalent to a McDonald's etoufe.

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CORRINA R NICKAS

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Reviewed: Mar. 27, 2000

Not at all traditional Cajun or otherwise. To clarify: I've had this dish before, and it is fine (good even) as a crawfish dish, but it's not an etoufee. For one, it's missing a roux. "Etoufee" is French for burned/burnt, which means, you've gotta burn something (hence, the roux). Also, traditional Cajun/Creole cooking does not involve any condensed soups. If you're looking for an etoufee, there are plenty of good recipes on here (look for butter or oil and flour in the recipe). But if you just want to have a nice, creamy crawfish dish, this'll do.

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Chas

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Pearland, Texas, USA

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Crawfish Etoufee

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