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.

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.

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.

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!

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!

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.

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!

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.

not for us...

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

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.

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

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.

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.

SO SO GOOD YOU HAVE TO TRY THIS IT MADE ME THINK ABOUT GUMBO I AM FROM NEW ORLEANS LA AND THIS TASTED JUST LIKE HOME AND LIKE I WAS SAYING I WISH I COULD HAVE GIVEN IT MORE STARS. THANK SO MUCH FOR A EASY AND VERY GOOD RECIPE MY FAMILY LOVE IT.....TERRY137

Incredibly rich and delicious. My boyfriend actually said, "This is a 5-star meal!"

This was a delicious meal. I server id with basmati brown rice and it was a hit with everyone, even my picky 22 year old daughter! The only change I made was to use chicken broth and add some extra cornstarch to try to thicken it some. I think I would use less broth/water next. BTW - I used XL shrimp.