Reviewed: Oct. 6, 2009

I am from Louisiana, born and raised, and as Cajun as it gets. This is how we make crawfish etouffee. Everybody's recipe is a little different. Most Cajuns put the "Trinity" in their etouffee. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Great recipe. Bon appetite!

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FrankiAndPaul

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Dallas, Texas, USA

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Reviewed: Sep. 20, 2009

I made this recipe for some friends last night, while we watched the Mayweather fight, and it was absolutely great! Well I had to make a few adjustments. It was too thick going by the recipee. I had to add water a few times. I used minced garlic instead, didn't use that much flour, used alittle more tomatoe sauce. Added my cayenne pepper and tony chachere, oh and also added some hot richard's sausage, and it was perfect...and so easy to prepared.

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Ms.Lakisha

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Reviewed: Sep. 18, 2009

Had to rate this a 5 to offset Kern's review. The 3 cups of water are to cook the rice in, not to add to the Etouffee.

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FREY60

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Reviewed: Aug. 30, 2009

We made the recipe as written and thought it was a little thick as well. So, we added some water to thin as bit adn it was perfect. This is a keeper recipe. I used another reviewers hint of boiling the heads in water for the rice water, and it was really delicious.

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carollou3

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Reviewed: Jul. 31, 2009

I liked this recipe. The consistency was a little bit too thick, but not overly so. Everyone loved it.

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mscherry42

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Reviewed: Jun. 8, 2009

This was very tasty but I made a few modifications. I only used 1 stick of butter, added a green bell pepper to saute with the onion, increased to 2 cloves of garlic, and increased tomato sauce to about 4-5 Tbsp. I cooked the sauce and then in the last few minutes I added some frozen crawfish tails and shrimp left over from a crawfish boil that I thawed (they were already cooked). Very easy recipe!

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TxAggie95

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Reviewed: May 27, 2009

I loved this! Next time I will leave out the onions in the beginning though. My husband and I don't really care for them and found that they weren't really needed.

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VictoriaV

Cooking Level: Beginning

Home Town: Long Beach, Mississippi, USA

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Reviewed: May 16, 2009

Extremely easy and delicious. I cut rice down to half, cut back on butter and used my own Cajun Seasoning which does not contain salt. Absolutely first class. Also used the heads from the crawfish to make a stock which I used to make the rice and the one cup of water for the etouffee. Thanks for sharing!

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Emily Tisdale

Cooking Level: Expert

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Reviewed: May 6, 2009

Easy and delicious! I'm from Louisiana but don't get to eat the good stuff too often since moving away. I made a few changes: used only 1/2 cup of butter (1 stick) to reduce fat a little, about 1/2 of an onion, no-salt tomato sauce, omitted salt and pepper, and cut Tony's to 1 TBSP - my husband's a wimp. : ) Still got rave reviews! May add an extra clove of garic next time. Will add this one to my recipe file.

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grooviemom

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Reviewed: Apr. 21, 2009

this came out delicious , my wife loved it , i made it, per the recipe instructions , but left out the tomato sauce,highly recommend

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fe504

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Reviewed: Apr. 3, 2009

For Kerms, the water is supposed to be for the rice. Not the etouffee. I think that was your mistake.

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Alice

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Reviewed: Mar. 1, 2009

Kerms - the first part of the recipe - the six cups of water and rice part - was just to make the rice. Sounds like you combined all that together. I can see how it confused you. Sorry you wasted your shrimp. Try it again!

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Brian

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Reviewed: Feb. 12, 2009

I tried to make this etouffee and it was a disaster! I think the measurements might be wrong. With 3/4 cup of butter (that's a stick and a half of butter) and 6 cups of water, I basically ended up with butter soup. The recipe only calls for a couple of tablespoons of tomato sauce. Within 6 cups of water, that doesn't do anything. Maybe its supposed to be tomato paste? I'm not sure what I did wrong, but I basically ended up with melted butter floating on top of slightly tinted water. I ended up having to throw the whole thing out. It was very disappointing because all the shrimp (I didn't have crawfish) was wasted. Maybe I did something wrong, if so please tell me! I was so excited when I read the other reviews. Mine just didn't turn out anything like it.

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Kerms

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Reviewed: Jan. 23, 2009

VERY rich, but worth the splurge. I prepared as the recipe indicated. My teenage children didn't 'oooo and ahhh' but that was fine with me - made more leftovers to take for lunch!

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RaeMama71

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Reviewed: Jan. 11, 2009

So easy, quick and so very good! I like it a bit spicier, so I used Penzey's hot cajun seasoning. It was just right. Two other mods just to please our palate: A little less onion, a little more garlic. Thanks for sharing!

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Shoe

Cooking Level: Intermediate

Home Town: Grand Rapids, Michigan, USA

Living In: Traverse City, Michigan, USA

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Reviewed: Jan. 2, 2009

Delicious and easy, I also added an extra tbsp of tomato sauce, plus some chopped cherry tomatoes. Tasted very similar to those I've had in restaurants in NO, and just as easy to make as those requiring canned soups.

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Catbird

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Reviewed: Oct. 21, 2008

Very delicious. I have made shrimp ettoufee but not with crawfish. I added cayenne for more heat. Wonderful!

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Veronica Rockett

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jul. 30, 2008

This dish was very easy to prepare. I used shrimp instead of crawfish. I served it over white rice and was a resounding success with my family.

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GreekBoy

Cooking Level: Beginning

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 21, 2008

There was more onion than I would have wanted, but I was impressed that this "cheating" recipe (no roux) came out very good and tasty. I used more tomato sauce than it called for (several more tbs) since it was lacking a "depth" in the flavor somehow. I think next time I'll add sauteed peppers (and a bit less onion) - maybe that's the missing depth... Overall very tasty.

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