Reviewed: Aug. 4, 2011

Finally! A true etouffee without tomatoes!

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4 users found this review helpful

Reviewer:

LibsAunt

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Cooking Level: Expert

Home Town: Napa, California, USA

Living In: College Station, Texas, USA

Reviewed: Aug. 3, 2011

this was great all at dinner loved it,very easy to make.will make it a day ahead becaus the left overs were even better.

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2 users found this review helpful

Reviewer:

brian

Reviewed: Aug. 3, 2011

This was my first time cooking cajun and I followed the recipe EXACTLY as written. I thought it was pretty doggone good! My wife loved it and took some to work and let a "cajun" coworker try it. Bravo Zulu!!!!! This weekend I'm trying it with shrimp. Thanks Ritalee!!!

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3 users found this review helpful

Reviewer:

Gunny

Home Town: Lynchburg, Virginia, USA

Living In: Havelock, North Carolina, USA

Reviewed: Jun. 23, 2011

This was an excellant dish! My mother really liked it. My only addition was a few stalks of celery to the saute. I also only used 12 oz. of crawfish. This was because I could only find packages of crawfish in this amount at my grocery store. I thought two of these packages - 24 oz. - would have been too much. Very tasty!

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2 users found this review helpful

Reviewer:

carlialyece

Cooking Level: Intermediate

Living In: Jena, Louisiana, USA

Reviewed: Mar. 18, 2011

This recipe came out very well! My hubby is a crawfish eater and he loved it. I did use chicken broth instead of water and I added cayenne and green onions. Good flavor!

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4 users found this review helpful

Reviewer:

Baileywifey

Reviewed: Nov. 1, 2010

Next time I will reduce the amount of butter by half. Otherwise a pretty good recipe.

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6 users found this review helpful

Reviewer:

Spaces

Reviewed: Jun. 18, 2010

Wow! This was the best new recipe I've tried in a while! Just made a few small changes: 1) Cut the butter/flour in half, worked out wonderfully. 2) Doubled the garlic (always do) and added more of all the seasonings + ground red pepper. 3) Used a splash of chardonnay and then chicken broth instead of the water. Dinner was amazing with some brown rice and french bread! Thank you RITALEE76 I will be making again and again!

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8 users found this review helpful

Reviewer:

Amy

Cooking Level: Intermediate

Home Town: Fort Lauderdale, Florida, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Feb. 19, 2010

Turned out great!

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6 users found this review helpful

Reviewer:

LIZABF

Cooking Level: Expert

Reviewed: Feb. 10, 2010

This is the best creole etouffee recipe. Not too spicy and not too bland. Very much an old New Orleans recipe!

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5 users found this review helpful

Reviewer:

countrysquire

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Greenville, Texas, USA

Reviewed: Dec. 30, 2009

This is a WONDERFUL crawfish etouffee recipe!! I have tried many different recipes over the years and this is by far the best!! I added LOTS more worcestershire and hot sauce to add more of a punch. I didn't measure, just added to my liking. It spiced it up but didn't make it too spicy that our kids didn't like it. My husband bragged for days about how good it was and how it needed to be on the weekly menu!! I served it with toasted french bread baguettes...bon appetite!!

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6 users found this review helpful