Reviewed: Jul. 6, 2009

This recipe was fabulous! Instead of using 2 cups of water, I used two cups of chicken stock. I also added a cup of fresh mushroom just because I love veggies! I served the dish over rice, and I used chicken broth instead of water for that too. The only change I would make is to not cook the green peppers as long, the were a little soft for my taste. That being said, the base fort his dish could easily be made for a chicken dish as well. Over all GREAT!

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jennspud

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Reviewed: May 31, 2009

I didn't make this to the proportion given in the recipe because I didn't have enough shrimp but it still tasted AMAZING! I added frozen okra because I love vegetables and since I was serving it on rice, I used the water from cleaning the rice instead of plain water. I also took another reviewer's advice and used chicken broth.

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mieshka

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Reviewed: Mar. 16, 2009

was very good, i added paprika, aome rotel and scallops, turned out amazing UPDATE: it was better the second day... HEAVENLY

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wormosa

Cooking Level: Intermediate

Home Town: Springfield, Oregon, USA

Living In: Lafayette, Oregon, USA

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Reviewed: Mar. 9, 2009

Tasty! Followed recommendations to make a roux and add veggies. Also, used half amt of butter. Also added tsp. chicken boullion granules to water. Kids enjoyed as well.

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Kacy

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Reviewed: Feb. 21, 2009

This was a super easy meal to impress the family. I doubled the vegetables and added half a can of tomato paste and chicken broth instead of water, yummy!

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kimbaleelou

Cooking Level: Intermediate

Home Town: Wakefield, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 22, 2008

the best!

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VOODOOGIRL1

Home Town: Brandenburg, Kentucky, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Aug. 11, 2008

My husband liked it. I, on the other hand, wasn't a big fan. It's just not what I was expecting. It was just alright.

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jenn

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Reviewed: Jun. 19, 2008

Good basic etouffee. I'm from Baton Rouge, LA, so a few changes are necessary to make it authentic. The main change is to make a roux (flour browned in oil) instead of using cornstarch. Cornstarch changes the texture, and also does not add the deep flavor a roux does. The other change is more minor - butter instead of margarine, and also the amount cut to one stick of butter. I've made it with two sticks, and it is unnecessary. Still, a good recipe nonetheless.

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Cajun Miss M

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Reviewed: May 29, 2008

I made this recipe recently, with a few necessary changes: Add an amount of flour equal to the amount of butter (1 cup in the original recipe) to the butter over medium heat for about 20 minutes (and the mixture is the color of peanut butter), stirring contantly, before adding the celery, pepper and onion. This forms a roux, the essential building block of etoufee. I'd also add 1/2 cup white wine and a good amount (3 tablespoons+) of Tabasco or Crystal hot sauce. Garnish with thinly sliced green onions and serve with garlic bread. Making these quick changes to the recipe results in a 5 star recipe that's much closer to the real deal in Louisiana.

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skechada

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Reviewed: Apr. 29, 2008

This recipe is delicious. I made it for the first time tonight and my wife really loved it. I used chicken broth instead of water. I also added just a smidgen of fresh ground ginger and garlic to give it some zing. I served it over jasmine rice. The kitchen smelled Cajun by the time I was done. Give it a try!

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scubanut

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Reviewed: Apr. 19, 2008

I loved this recipe! I only used a total of 1/2 cup margarine to lower the fat content, but it was still great! Thanks so much!

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EAULLERY

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Reviewed: Feb. 26, 2008

My first attempt at etoufee and I was pleased. It doesn't look very appetizing, but it's a tastey and filling meal. I halved the recipe and added brown rice. The butter flavor was too much for me so I will be sure to use less next time... it's really not necessary. The kids enjoyed it (which was a shocker to me), I'm sure that I will make it again.

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Jennette

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 23, 2008

I have to admit, I was skeptical that this was going to turn out well, but it was great! I used broth instead of water. A word of caution to anyone who, like me, was scaling this down to 4 or so servings... you really don't need to cook the pepper/onion/celery mixture for 20 mins. Maybe more like 12. And then after you put in the shrimp, broth, and cornstarch, you probably only need another 5 mins (or less!) of cooking for this dish to be done. It's great served over rice!

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VTHokiePokey

Living In: Charleston, South Carolina, USA

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Reviewed: Jan. 24, 2008

Really good. Mine was not a pretty brown like the pic but it tasted good. I added garlic, a little lemon and some white wine (1/4 cup). Its a keeper. I may try a roux next time instead of cornstarch.

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Foodie63

Cooking Level: Expert

Home Town: Houston, Texas, USA

Living In: Friendswood, Texas, USA

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Reviewed: Dec. 31, 2007

not for us...

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Katie

Cooking Level: Intermediate

Home Town: Bismarck, North Dakota, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: Dec. 30, 2007

This was very good. I made some changes though. I made it for 4 instead of 10 servings. Used a can of diced chiles instead of green pepper, added a can of black beans, and used beef broth (it's what I had) instead of water. It had chowder-y taste but was less creamy. Overall very good, I would make it again and would add some rice

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MONKEY235

Cooking Level: Intermediate

Home Town: Astoria, Oregon, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Dec. 20, 2007

very, very good. However I did change it just a bit. Added chicken boulion instead of water. And don't turn it on high to cook.

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NCOLVER

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Reviewed: Dec. 17, 2007

It was ok...It had a funny texture to me. But it tasted fine

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Cyndi

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Reviewed: Dec. 11, 2007

The changes I made in this recipe were to roast the bell peppers before adding them to the mix, and adding three cloves of garlic to the onions. The resulting dish was delicious, and though I missed the dark roux flavor in traditional etoufee, I will make this dish again.

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Brad DeShong

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Reviewed: Nov. 12, 2007

Totally awesome! My family loves it. I also made this dish for a luncheon at work back in February and it was a huge hit.

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Kate

Cooking Level: Expert

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Shrimp Etoufee III

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