The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 10, 2009
Excellent. My husband is from East Texas-West Louisiana. He thinks this is better than any he has ever had. We added a little more spice to it - doubling up on the hot suace and adding quite a bit of Tony Catcher's. Can't wait to make it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 30, 2009
yum! Added shrimp also.
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Cooking Level: Expert

Living In: Providence Village, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 30, 2009
We liked this recipe a lot but next time I would add cajun seasoning, this recipe needed a little more heat. Instead of water I used an eight ounce bottle of clam juice. Next time I'll play around with it a little more.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Mar. 7, 2009
I added celery and green onions, and a large assortment of spices. Turned out amazingly, even though I didn't have a whole pound of crawfish to use.
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Vin

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 18, 2009
While I live in IA I was still able to get the crawfish. Next time I'll leave them out...too fishy of taste. Don't know if it comes from getting them in the midwest, or if it just their taste. Tried making them one more time, less the crawfish, thus using chicken in their place. LOVED the recipe.Worth trying!!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 2, 2008
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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: May 12, 2008
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.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Porter, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 4, 2008
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!
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Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 9, 2008
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!
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Cooking Level: Intermediate

Home Town: Murphy, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.1 star rating.
Reviewed: Sep. 30, 2007
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.
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Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 25, 2007
WOW, served with fritos this is excellent.
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Cooking Level: Expert

Home Town: Redford, Michigan, USA
Living In: Wesley Chapel, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Apr. 13, 2007
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Feb. 26, 2007
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Photo by Bev N.
Reviewed: Jul. 10, 2006
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.
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Photo by Bev N.

Cooking Level: Intermediate

Home Town: Kampala, Central Region, Uganda
Living In: Houston, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: Jul. 2, 2006
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.
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Cooking Level: Expert

Home Town: Canton, Georgia, USA
Living In: Fort Polk, Louisiana, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.1 star rating.
Reviewed: May 17, 2005
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.
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Cooking Level: Expert

Home Town: Demopolis, Alabama, USA
Living In: Trussville, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Dec. 29, 2004
Thanks. Great recipe. I have to use the frozen crawfish tails. Good over grits, too.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Nov. 3, 2004
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.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.1 star rating.
Reviewed: Oct. 6, 2004
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.1 star rating.
Reviewed: Jun. 11, 2004
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.
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