Reviewed: Nov. 28, 2009

I'm a chef from New Orleans, and the best thing about real cajun food/recipes is that they were created just like you did it...trial and error and local favorites. Most of the dishes you eat from here are not how we eat it anyway! great job, I liked it.

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Haw River Chef

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Reviewed: Apr. 14, 2009

Great Recipe.. There's absolutely nothing wrong with putting your own spin on your fave dishes. Nobody said you were doing a N'ORLEANS Etoufee...you said it is designed after it. Love it; I prefer it without the tomatoes too.. I just prefer it that way. Thanks for the recipe MIKI, cos all the others had tomatoes ; . Love it!!

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naijachop

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Reviewed: May 20, 2008

This recipe was excellent. I made it for "the girls" at work and they all demanded the recipe. Great Job!

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LANAM76

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Reviewed: Aug. 20, 2006

I use old bay seasoning to make it a little more spicy.

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Nikki

Cooking Level: Intermediate

Home Town: Bronx, New York, USA

Living In: Rocky Mount, North Carolina, USA

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Reviewed: Jul. 6, 2006

Since I am from New Orleans, I know this is NOT how you make etoufee. But you're on the right track. I would suggest taking out the cream soups and replacing with 2 cups of vegtable stock and 2 tablespoons of flour. Also, add a can of diced tomatoes.

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Leslie

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Dec. 10, 2005

This was pretty good, we enjoyed it. I added a bit more seasoning (We like it spicy). It is quite different from the classic New Orleans type, but in fairness, the recipe does say a "version of" and "fashioned after".

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THEPITCLUB

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Reviewed: Sep. 20, 2005

Sorry for disappointing the person from New Orleans. I did not copy this recipe from someone in New Orleans, so it may not be authentic, but I tried to model the taste after ones I have had during several of my trips to New Orleans. I hope someone likes it at least!

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