Crawfish Etouffee Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 20, 2008
This recipe was excellent. I made it for "the girls" at work and they all demanded the recipe. Great Job!
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Reviewed: Aug. 20, 2006
I use old bay seasoning to make it a little more spicy.
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Cooking Level: Expert

Home Town: Bronx, New York, USA
Living In: Rocky Mount, North Carolina, USA

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Reviewed: Jul. 6, 2006
Since I am from New Orleans, I know this is NOT how you make etoufee. But you're on the right track. I would suggest taking out the cream soups and replacing with 2 cups of vegtable stock and 2 tablespoons of flour. Also, add a can of diced tomatoes.
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Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Dec. 10, 2005
This was pretty good, we enjoyed it. I added a bit more seasoning (We like it spicy). It is quite different from the classic New Orleans type, but in fairness, the recipe does say a "version of" and "fashioned after".
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Reviewed: Sep. 20, 2005
Sorry for disappointing the person from New Orleans. I did not copy this recipe from someone in New Orleans, so it may not be authentic, but I tried to model the taste after ones I have had during several of my trips to New Orleans. I hope someone likes it at least!
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Cooking Level: Intermediate

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Reviewed: Jul. 6, 2005
i am from the new orleans area and some of these ingredients are not used at all.
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