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 ;)

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

BINKY22

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

Reviewed: Dec. 5, 2002

I really enjoyed this recipe. It was not complicated at all. I added smoked sausage and chicken with a little extra broth. Everyone loved it, and they all asked for seconds. I will definitely make it again. Thanks for the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

JAMONEBLAKE

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

Reviewed: Apr. 28, 2002

This recipe is exceptional! Local Cajun Restaurant's ettouffe was thought to be the best but this is equal to or better than. If you want it spicier add a little cayenne or cajun seasoning. We loved it!!!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

ANGIEGAIL

Cooking Level: Intermediate

Home Town: Livingston, Texas, USA

Living In: Brookeland, Texas, USA

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

Reviewed: Jun. 14, 2001

I wouldn't know about the authenticity of this recipe, but I do know it would have been remarkably bland if I had not added dried red chili pepper and Tabasco to it.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JULIEKID

Cooking Level: Expert

Home Town: Cedar Falls, Iowa, USA

Living In: Coralville, Iowa, USA

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

Reviewed: Jun. 3, 2001

Yummy Etouffee! Worthy of any Ya-ya...

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

JANAHALOBABI

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

Reviewed: Mar. 28, 2001

Excellent etouffe!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

DRENDA

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

Reviewed: Oct. 26, 2000

This was my first time making etouffee and it turned out delicious! It was easy to prepare and quick. I used shrimps instead of crawfish because it was hard to find any crawfish and my two years old daughter loves it.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

TYTIUNNA

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

Reviewed: Oct. 3, 2000

My husband is from Louisiana and he raved over it! It was perfect!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

BERTAV

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

Reviewed: Sep. 25, 2000

I made this dish for my co-workers and they loved it! I added red pepper and cajuin seasoning for extra spice.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JSTANLEY

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

Reviewed: Aug. 18, 2000

I'm a cajun gal myself with my roots in Louisiana and the gulf coast of Texas, and this recipe is nothing close to my family's recipe for etouffe, which requires making a roux and cooking it dark, to start I have also never seen tomato of any kind go into etoufee.

Was this review helpful? [ YES ]
20 users found this review helpful