Reviewed: Apr. 8, 2012

For innovation and simplicity and for a delicious meal I gave you 5 stars. We had some crawfish left over from a boil and I wanted a quick fix for them. Your recipe did the trick! I also chopped up some sausage from the boil and cooked it with the etouffee as well....good stuff. I did change it some because the crawfish were already salty and spicy but it was great.

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Reviewer:

Trouthunter

Reviewed: May 22, 2011

I was born and raised in New Iberia, La - the heart of Cajun Country! I've made etouffee all different ways over the years, and this is by far the best way. I read some people say to take out the soups, but honestly I rather it this way (it also helps to 'stretch' it out for a bigger family). The only thing I do add is Rotel (another staple in Cajun Country!)....

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Reviewer:

sherrylcro

Reviewed: May 4, 2011

AMAZING!!! Loved it so much. We fought over the leftovers. I left out the celery soup and added more crawfish AND some corn. Have heard some add white wine - maybe next time.

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Reviewer:

SignGirl

Reviewed: Apr. 11, 2011

I made this exactly as directed with the addition of 1 Tsp of Zatarains Creole Seasoning. Turned out Absolutely Great! It had a tiny bit of bite, but not too much. I do realize it isn't EXACTLY like what I had in New Orleans, but I feel it is better because the flavors were so smooth, even without the Roux smokyness. Great Recipe.

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Reviewer:

Kent

Reviewed: Jul. 6, 2010

This recipe was very bland to me...I'm from Louisiana however and eat everything very spicy. I added extra seasonings and spices and it turned out good. Overall, it was a great jumping off point, just needed a little more kick for my taste.

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Reviewer:

kvinso1

Reviewed: Dec. 30, 2009

This is how we make it at home. People from NO like tomatoes in everything but in Acadian we don't put tomatoes or orka in gumbo or in etouffe. If you have the time to cook the crawfish down then make a cream sauce with flour and broth but most people don't have the time. I use one stick of butter per pound and only cream of mushroom because cream of celery gives it a funny color. I cook the onion and celery together. In Acadian less is more. A little tony's and cook it down and you are done. It is simple and good.

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Reviewer:

Brooke

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Nov. 28, 2009

I'm a chef from New Orleans, and the best thing about real cajun food/recipes is that they were created just like you did it...trial and error and local favorites. Most of the dishes you eat from here are not how we eat it anyway! great job, I liked it.

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Reviewer:

Haw River Chef

Reviewed: Apr. 14, 2009

Great Recipe.. There's absolutely nothing wrong with putting your own spin on your fave dishes. Nobody said you were doing a N'ORLEANS Etoufee...you said it is designed after it. Love it; I prefer it without the tomatoes too.. I just prefer it that way. Thanks for the recipe MIKI, cos all the others had tomatoes ; . Love it!!

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