Chicken Etouffee Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 13, 2014
I left the celery out and added sausage. AWESOME! Reminds me of how my uncle ray used to make etoufee. Delicious!
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Reviewed: Dec. 13, 2014
As my husband said- home run! He loved this. I didn't add the celery (cause I didn't have any) and I added German sausage crumbles (cause it needed to get used) and left everything else as is. The heat was just right- manageable but hot. It was very good. My husband said his belly is really happy. Lol
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Home Town: Ordway, Colorado, USA

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Reviewed: May 2, 2014
I like the recipe just changed a bit. after taking the chicken out i added the additional flour and allowed it to become a paste and brown then added the vegetables like the recipe says but instead of water I used chicken broth and added a can of stewed tomatoes. I added a bit of water to thin out. I let everything simmer until meat pulled apart. And served it over brown rice.
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Reviewed: Jul. 23, 2013
My family and I had the most wonderful cajun food in Colorado, of all places. Once we returned home, I decided I needed to try to make etouffee. The crawfish around here aren't very abundant, so I looked for chicken and found this one. It's flavorful, if a little heavy. I loved it, but my family found it only so so.
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