Reviewed: Feb. 17, 2009

Having lived in Louisiana my whole life I can tell you that this IS an authentic cajun crawfish etoufee recipe! The other reviewers I see that talk about using a roux MUST be talking about crawfish stew because I have made etouffee hundreds of times and have NEVER used a roux. BUT when I make crawfish stew I always use a good medium to med.-dark roux. If you find the recipe bland then just add some powdered crawfish boil seasoning or Tony Chachere's seasoning to the gravy.

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TRAVLEE

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Youngsville, Louisiana, USA

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Reviewed: Jan. 24, 2009

This is as good as it gets. I made this for my father who loves etoufee, and there were no left-overs. Even my husband who hates frozen crawfish liked it. Easy to make too.

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Miranda921

Cooking Level: Expert

Living In: Myrtle Beach, South Carolina, USA

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Reviewed: Aug. 30, 2007

Being from the New Orleans area, I find the basic part of this recipe to be good. I don't use as much oil and a little more butter, and I add lots of cajun seasoning and a good bit of fresh garlic when I am sauting the vegs. I also double the recipe, and sometimes add much more of everything than suggested and it all cooks down fine. Many people say that tomatoes or the paste don't belong in the etouffe (it is more of a creole dish with the red sauce), but I always get phenomenal reviews when I make it. Then again, that's what cajun dishes are all about--just cooking all your stuff down with spice, and ya get what ya get!

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Amanda

Cooking Level: Intermediate

Home Town: Slidell, Louisiana, USA

Living In: Oakland, California, USA

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Reviewed: Apr. 3, 2007

This was definetly good, but I may wait awhile before I make it again. The eazy factor, does make it a good choice..but I am going to scout around a bit more for the perfect recipe.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Feb. 13, 2007

Excellent recipe! The only reason I gave 4 stars was due to the time to steam and then peel the crawfish. Next time I'll try them frozen or perhaps use a few lobster tails instead.

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Jan. 22, 2007

We really enjoy this. We've found that we can cut the oil and the butter in half and it's just as delicious. We always serve it over rice with a side of french bread , yumm!

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paulanoble

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Reviewed: Jul. 16, 2005

Very disappointing. I knew it would be when I saw there was no roux and no seasoning...how can this be considered a "true cajun recipe"?????? I will quit looking for a cajun shortcut and stick with what I know to be good.

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TNociti

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Atoka, Tennessee, USA

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Reviewed: Jun. 4, 2005

This was rather "bland". I had to add some seasoning to it before I could serve it. It was also missing the true roux flavor because that step was missing. It was more like fast food than true Cajun food but good for those cooks in a hurry!

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THECOOK67

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Reviewed: May 25, 2005

There is a lot of chopping involved butworth the compliments that you will receive!

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GFRASSATO

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Reviewed: Dec. 14, 2004

I have used this recipe a zillion times and it's always a hit. A few changes I made are:I throw in a generous dash of Tony Chachere's Creole Seasoning and another dash of cayenne pepper (to taste-I like it spicy)AND about ten minutes before it's done I use about a 1/4 to 1/2 of Heavy Whipping Cream stirred in to make it VERY rich!! I also usually double the recipe with success.

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Littlerockette

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Reviewed: Oct. 16, 2004

Didn't really taste like authentic etoufee, but it was good, nonetheless.

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FL0WERGIRL

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Reviewed: Sep. 23, 2004

This was a really easy and really good recipe, but it definitely needed some kind of spice. Next time, I'll have to add some pepper or something to make it a little less bland. The family liked it, though!

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MINDY603

Cooking Level: Intermediate

Home Town: New Madrid, Missouri, USA

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Reviewed: Sep. 20, 2004

good recipe... 2 fresh tomatoes instead of canned paste is more authentic... I subsituted canned chicken broth for shrimp broth (made from shrimp bouillon or boiled shrimp shells). There should also be a roux base in true etouffee made with flour and oil in lieu of cornstarch dissolved in water. Good fast shortcut to the real thing!

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RHONDA35

Cooking Level: Expert

Home Town: Rio Hondo, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 18, 2004

This recipe was very good. It wasn't hot. I can't foods that are very hot. This one was delicious. I will be using this recipe again.

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IRMAOLSON

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Reviewed: Jun. 1, 2004

This recipe was absolutely delicious, and I plan to prepare it again tonight. I too am from Louisiana, and unfortunately there is not a good etouffee recipe in my family. Well, now there is! Don't be alarmed at the amount of onion. When preparing this dish, I was sure that there was a typo. Onions were practically overflowing from my pan, but it all cooks down nicely, and the flavor is NOT overwhelming. In fact, it is perfect! I don't have any plans to try other etouffee recipes! I did however add some minced garlic and red pepper flakes.

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SAMARKLAND

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Reviewed: May 9, 2004

I added quite a bit of Old Bay & Cayenne Seasoning and served it on a bed of white rice. I will definately make this again soon.

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Gina

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Boerne, Texas, USA

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Reviewed: Feb. 24, 2004

This was fantastic! I used shrimp as well, added extra tomato paste and quite a bit of Old Bay and cayenne. It was pretty rich so I couldn't eat as much as I would have liked to. I'll probably cut the butter in half next time and add some more spice.

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VICALEIGH30

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Reviewed: Jan. 19, 2004

Very good. Even better with a little cayenne pepper. Other than that, I wouldn't change a thing.

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SUSIE5

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Reviewed: Jan. 16, 2004

I made this the other night and both my husband and I thought it was very good! My 2-yr-old even liked it and asked me what it was. I used both crawfish and shrimp, added 3 cloves of garlic, and added about 1/4 teaspoon of cayenne (could have used more though). I seasoned the crawfish and shrimp with some Old Bay seasoning beforehand as well.

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JEANAMICHELLE

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Reviewed: Feb. 16, 2003

I only cook about twice a year, but I made this for my fiance for Valentine's Day and she was thoroughly impressed. How much of this was due to the sole fact that I cooked, I'm not sure, but I did enjoy this dish very very much. Added smoked sausage, mushrooms, jalapenos, cayenne, and used a garlic alfredo sauce instead of tomato paste. Gave it a little spice kick and served over rice. Thanks for the recipe! I may just start cooking every week now ;)

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BINKY22

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Crawfish Etouffee II

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