Reviewed: May 9, 2012

I also believe that étouffée should not contain any canned soup. So, I substituted one small fresh tomato for the soup. I only use the tomato "meat." Quarter the tomato and use a cheese grater to extract the meat and leave the skin. Fantastic!!

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Reviewer:

CaptJerome

Reviewed: Mar. 27, 2012

This is a lovely mild etouffee. I am giving it five stars because it is so easy for beginners and people who might be afraid of "cajun cooking." However, I think it needs more--I added celery and bell pepper to the onion, and extra green onion and cajun spices to the end product. This would be perfect as written for kids along with a ton of butter on their french bread! Eat it, cher!

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Reviewer:

Froggy

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Reviewed: Mar. 19, 2012

Delicious. My hubby and I thoroughly enjoyed this etouffee. I was unable to find crawfish at my local grocery, so I substituted large shrimp and it was great. I therefore changed the cooking up a bit, I cooked the shrimp in the butter with the onions and the cajun seasoning, then removed the shrimp when just cooked, to add back in just before serving. A+

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Reviewer:

KerryElizabeth

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

Reviewed: Mar. 19, 2012

Excellent Recipe

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Reviewer:

Cajun Verrett

Cooking Level: Expert

Home Town: Cypress, Texas, USA

Reviewed: Jan. 18, 2012

Typical recipe. I'd make it again, but I didn't find it to be spectacular.

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Reviewer:

stellawray

Reviewed: Dec. 4, 2011

This is an awesome recpie! I actually made it with shrimp, crawfish tails, and andouille sausage. I also added a pich of Old Bay seasoning & cayenne pepper for that kick! This is an easy and good recipe. Thanks!

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Reviewer:

ddparker

Reviewed: Nov. 28, 2011

This 4 star was taken to a five star with a few simple changes. I added a red bell pepper and 2 stalks of celery to the onion step. Then I used a can of diced tomatoes with garlic and onion and 2 teaspoons of tomato paste instead of the tomato sauce. Then as a last step I added mushrooms. WOW...I am from Louisiana and I loved this!!!

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Reviewer:

WACHICKIE

Reviewed: Nov. 8, 2011

This is a great basic recipe for etouffee. I tweak it just a little. I use chicken broth in place of water and add two chopped green bell peppers when sauteeing the onions. The chicken broth gives the etouffee a full rich flavor. I also don't measure the broth but eyeball it to the right gravy like consistency. Absolutely delicious! Also... I serve my etouffee over mashed potatoes instead of rice... If you have not tried this PLEASE do! Very yummy comfort food!

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Reviewer:

AmandaNicole

Reviewed: Oct. 31, 2011

Used this recipe twice now and it's great!!

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Reviewer:

lndz123

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Oct. 23, 2011

only used one stick of butter, 3 cloves of garlic, + one chopped bell pepper after the onions cooked for a few minutes. It was a perfect first attempt and a great recipe. I am currently living in LA and this is right on the money.

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