This was so yummy! I listened to the suggestions and added a few things like bay leafs, paprika, lots of cayenne, garlic powder (in addition to the sliced garlic), chicken broth instead of water and a little bit of lawrey's season salt. My roommate said it was soooo good!

Dee-licious! This was the first time I made etoufee and it turned out fantastic. I added some celery and Tony Chachere's but stuck to the recipe otherwise. My children absolutely loved it and my husband, who is the toughest critic, said it was "good". I will definitely make it again and maybe I'll try it with shrimp.

Great starter recipe - I left out the cumin/worchestire and in its place added some Tony Chachere's. My picky children (3yo & 15mos) gobbled it up! Thanks for the recipe!

I decided to make etouffee when I saw crawfish tails on sale last week and even invited some friends who used to live in Louisiana over for dinner. My husband was really concerned because he's the one who usually "cooks Cajun." I searched this site for a recipe that looked most authentic to me and saw this one. We all LOVED it!! I added a little more worcestershire and a little bit of garlic powder, but other than that, I didn't change a thing. We served it over rice, with a salad and French Bread on the side. There was not a drop left in the pot and everyone raved over it. I highly recommend this recipe!

I was severely disappointed in this Etouffee. The flavor was severly lackcing. We added creole seasoning to make it edible. Once we did, my husband at the whole thing.

WOW, served with fritos this is excellent.

I am also from South Louisiana. One reviewer said to not add tomato product or tomato paste to the recipe because the true recipe doesn't include it. Well, my mother has always used just a tiny bit of tomato paste and her etouffee is delicious. If you are from Southern Louisiana, then you already know that mostly everyone's family recipe differs just a little. I am as Cajun as it gets. Anyway, this recipe has a great flavor and is definitely a keeper.

This recipe was very easy. The taste is much better the next day. Does not come out looking like the picture. Much lighter in color.

I was positively sick of tomato based etouffee when I stumbled upon this excellent recipe. It had a nice flavor to it which wasn't overbearing at all. The ingredients were simple and the instructions easy to follow. I, like many others, added much much more hot sauce and cayenne to suit my tastes. Will definitely make again for sure.

Great base recipe. I don't like spicy food and still felt like the recipe needed more hot sauce. At first it really only tasted like onions and peppers. We added more hot sauce, more Worcestershire, more butter, more flour and MUCH MUCH MUCH more crawfish. I also thought although it tasted good at that point it needed something else. It just didn't look right. So, we put in tomato sauce. It was just whatever we had left over already in an open jar. I believe it was a garlic and onion blend tomato sauce. Served this over rice and it was excellent.

Well. I thought this was kind of bland. I added more spice to it and it came out good. But just following the instructions, it was bland...to me. 1/8 tsp of anything is not much. 1/8 tsp hot sauce is negligible to me. I didnt even know the hot sauce was there. I added some more cumin and more worchestershire sauce, even some cayenne. THEN it turned out good. good base though for creating something different. I will use it again with my own changes. I do appreciate the recipe. I just tend to like things more hot and spicy.

Thanks. Great recipe. I have to use the frozen crawfish tails. Good over grits, too.

Very good recipe and easy. We added thyme, basil and bay leaf and instead of water we used chicken broth. We will make again and again.

This is incredibly delicious. I got the hungers for etouffe after reading the Ya-Ya books by Rebecca Wells. My husband says it tastes just like what he remembers from his boot camp days in Louisiana. The only substitutions I was forced to make were shrimp, cuz crawfish are hard to find here in a small town in the Pacific Northwest, and a red bell pepper cuz the green ones were pathetic. This is definitely a keeper and I would not hesitate to recommend it. Thank you, Rita.

This recipe was pretty good and easy to follow. However, I didn't think it called for enough seasoning. I have no idea how much worcestershire sauce or hot sauce I put it, but I just kept adding it and tasting it. After doing that it was VERY good. I also substituted shrimp for crawfish.

I live in New Orleans and have all my life. DH is pure cajun and moved from west Louisiana a few years before we married. I agree about the tomato (I've never had true etouffee with tomato in it, maybe a creole, but not etouffee). I didn't like the worchester or cumin, which I use in many recipes but never in cajun/creole recipes. Ommitted that, added thyme, a touch of rosemary, basil, and bay leaf. I also used shrimp stock instead of water.

I'm sorry, I don't agree with all the other rave reviews...I thought this was very plain and extremely bland. I've never had etouffee before, so if I don't know what I'm talking about,sorry, guess I'll just have to vacation in the bayou to see what it's really all about.