Reviewed: Aug. 10, 2009

This was very good and easy. I used butter to make it a little richer.

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donnaj07

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Reviewed: Jun. 15, 2009

This stuff is brilliant! My girlfriend from NO says this is the best version she has had. We subbed butter for margarine and it was wonderful.

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Rachel

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Reviewed: Apr. 16, 2009

Simple and it tastes delicious! This was my first time ever cooking crawfish etouffee and I felt like a chef! I highly recommend this recipe.

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bsbridges

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Reviewed: Apr. 13, 2009

This looks delicious, and I am going to try it out this week for dinner!

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Mrs.Shanda

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Reviewed: Mar. 6, 2009

I'm from Louisiana and this is similar to the recipe that we use at home. I love it!

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BDUB

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Reviewed: Aug. 10, 2008

This has really good flavor, but the thickness of the mushroom soup was a little odd. I don't think etouffee is usually so gloppy. But my BF and i both enjoyed it very much. I think next time I will only use 2 cans of soup, and add some water to thin it out a little.

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alliechick

Cooking Level: Beginning

Home Town: Austin, Texas, USA

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Reviewed: Feb. 17, 2008

Excellent recipe! I made this dish for supper tonight and was exceptionally pleased. I was skeptical at first about the cream of mushroom soup, but it really gave the dish a good, rich flavor. I added a diced fresh jalapeno and some cajun spice to juice it up a little, but thought the recipe itself was great if you don't like it too hot.

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jarhead1

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Reviewed: Oct. 25, 2007

awsome

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tedez08

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Reviewed: Oct. 24, 2007

My hubby said this was delecious and I thought so at first too - but I wasn't so sure about it by the time I had finished. I altered the recipe slightly and adapted it for the crockpot - I used butter in with the ingredients instead of margarine and used shrimp instead of crawfish. I also added diced chicken breasts and a can of clams. It tasted a tad too seafoody for my tastes and next time, I will skip the clams. I also think it needed more spices or something as it was lacking wow factor - perhaps some cajun spice next time will do the trick. I had even tripled the garlic in this recipe and added frank's red to it - still a bit bland. This has potential though, just needs more tweaking.

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brekat

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Reviewed: Nov. 21, 2006

This was "OK" - not sure I will make this again - just tasted too . . . Cream of Mushroomie or something

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COLEY2

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Reviewed: Oct. 23, 2006

WOW-This recipe was so easy and fantastic!I also added a little lemon rind,served over rice and topped with hot sauce!!

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charlene

Cooking Level: Expert

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Reviewed: Aug. 31, 2006

This was the first time I tried a cajun dish and it was Terrific! I will do it again. Only change I made was to add some lemon juice to cut the fishy taste of the crawfish.

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DiBenson

Cooking Level: Beginning

Home Town: Oshkosh, Wisconsin, USA

Living In: Wautoma, Wisconsin, USA

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Reviewed: Jul. 11, 2006

I have no idea how authentic this is, but I *do* know that we really really enjoyed it! The only thing I will do differently next time is to make more sauce - we had it over rice, which really soaked it up. Awesome recipe, Jason. Thanks so much!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 8, 2005

Great recipe and very easy to make. The second time I made this I added a bottle of clam juice and 1/2 can tomato paste, just to play around with it. Works well in this dish. Oh, and I used 1/2 cup butter, no oil.

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SPA_G

Cooking Level: Expert

Home Town: Darmstadt, Hessen, Germany

Living In: Houston, Texas, USA

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Reviewed: Aug. 6, 2002

This dish was very savory and tasteful, also very easy to make. I loved it. However, it is not for tender tongues. The green chilies with the tomatoes that it calls for really add a punch and in leftovers the heat factor is somehow intensified, maybe even overpowering. I would definitely make it again, more than likely however without the green chilies and perhaps substituting with shrimp. Though this recipe tastes great with the crawfish processing them was a little time consuming. Shrimp would work better if you were in a rush.

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POPCORNS

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Reviewed: Jun. 19, 2002

Taste sooo good! Will definitely make it again! Thanks Jason for sharing the recipe!

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COOKNSFUN

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Reviewed: Jan. 26, 2002

This is very quick and very easy to make, total cook and prep time was only about 45 minutes. It had a wonderful tatse and wasn't too spicy. I will make this again.

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