Reviewed: May 10, 2013

Very good and easy to make.

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Reviewer:

marlenia

Reviewed: Dec. 27, 2012

just want to say this is an excellent recipe very authentic i love it it's whats for lunch

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4 users found this review helpful

Reviewer:

Big Daddy Rafe

Cooking Level: Expert

Home Town: Key West, Florida, USA

Living In: Chandler, Texas, USA

Reviewed: Apr. 17, 2012

I tried this recipe because I did not feel like making the Roux I normally make for my Étouffée. If you want to taste the true Cajun taste of it you have to make it with the roux. I was pretty disappointed, but if u are not familiar with the taste of real Étouffée this recipe will work just fine for you.

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Reviewer:

Momofmultiples6

Reviewed: Jul. 6, 2011

Not all, but most of the crawfish etouffee I've seen and tasted whether in a cajun restaurant or made by my relatives born and raised in Southern Louisiana is an orangy color, which is based on tomato paste. The dark roux we use is typically for gumbo or rice and gravy. To those reading reviews...try the recipe for yourself. It is still authentic though the recipe varies in flavor/ingredients depending on region and personal preference.

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Reviewer:

nicole9z

Reviewed: Apr. 7, 2011

Bland, but has potential. I will try again and add cayenne and more cajun seasoning. This is worth a re-do because of my gluten allergy, I really miss Etouffee.

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Reviewer:

Gertrude Gourmet

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Dec. 12, 2010

This was great! I spent like 5 hours catching, cooking, and cleaning the crawfish, but it was so worth it! A great summer day event, next time I'll make people help me catch them if they wanna eat!

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5 users found this review helpful

Reviewer:

Coolhand37

Cooking Level: Expert

Reviewed: Nov. 17, 2010

Bland, I agree with the comments about there not being a roux. I tried it because of gluten issues. But just not the same. :-( I also added a ton of tobasco and cajun seasoning

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Reviewer:

ErinB

Reviewed: May 18, 2010

It did come out a little bland, but Tony Chachere's Creole seasoning does the trick...

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Reviewer:

Roxy18

Reviewed: Dec. 13, 2009

So darn good! I have to admit that I used shrimp instead, as I can't get crawfish in Salem at present. It's still EXCELLENT. My son loved it, too.

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8 users found this review helpful

Reviewer:

geebz

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Salem, Oregon, USA

Reviewed: Feb. 17, 2009

Having lived in Louisiana my whole life I can tell you that this IS an authentic cajun crawfish etoufee recipe! The other reviewers I see that talk about using a roux MUST be talking about crawfish stew because I have made etouffee hundreds of times and have NEVER used a roux. BUT when I make crawfish stew I always use a good medium to med.-dark roux. If you find the recipe bland then just add some powdered crawfish boil seasoning or Tony Chachere's seasoning to the gravy.

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9 users found this review helpful