Reviewed: Apr. 8, 2013

My partner and I loved this! Modifications I employed were adding a tblsp of Worcestershire sauce and a bay leaf as suggested by another user, a can of cream of celery soup, a cup of chicken stock, a cup of Pinot Grigio instead of the cream of chicken. My partner does not like spice but I do so i added paprika, garlic hot sauce, and a dash of salt. I also used unsalted butter rather than margarine. I have been to New Orleans, Baton Rouge, and Lafayette. This recipe is very comparable to the delicious delicacies of the French creole chefs there.

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Reviewer:

Adrian23

Cooking Level: Beginning

Living In: Merritt Island, Florida, USA

Reviewed: Jul. 12, 2012

Tasted okay, but seemed like something was missing...I just figure out what it was. I added a little jalapeno juice, which helped some but didn't quite do it either. May make again, but just okay to us. My husband is from Louisiana so we've had Crawfish Etouffee, which was great! So maybe hard to compare...not sure.

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Reviewer:

BusyMomInMN

Cooking Level: Intermediate

Reviewed: Jun. 20, 2012

This recipe is awesome! I've made it several times and everytime I get rave reviews. Whenever I make this I always cook it on the stovetop. Also, I modify it slightly by using 1/2 lb. of salad shrimp. I find it to works better when using it with grits or rice. I also use cream of chicken with herbs by Cambells. Finally, I use basil, garlic, and oregano tomato paste by Hunts. I find by substituting these few ingredients it makes the recipe more favorful. Enjoy!

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Reviewer:

Reviewed: May 1, 2012

Tastes just like the etouffee I had in New Orleans on our honeymoon. Thanks for the great, easy and delicious recipe.

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Reviewer:

JULIE FITZGERALD

Cooking Level: Intermediate

Home Town: Wonewoc, Wisconsin, USA

Living In: La Valle, Wisconsin, USA

Reviewed: Mar. 4, 2012

It tastes great and so easy to make!!

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Reviewer:

Carrie D

Reviewed: Jan. 29, 2012

Wow! This was tasty. I kicked it up a notch with extra hot sauce, but you could definitely stick with original measurements and it would be great as well.

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Reviewer:

K Haze

Reviewed: Jan. 28, 2012

An amazing dish!! Very simple and able to cook it all in one dish so clean up was a jiff!! Thank you so much. ~Gerald!!!

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Reviewer:

gerbear1991

Reviewed: Jan. 28, 2012

4 stars - I came in with low expectations (based on the fact that the idea doesn't use a roux, uses condensed soup, and can be made in a microwave), and was pleasantly surprised. I had an idea of what etouffee is supposed to look like, and this didn't match the picture I had in my head. I remember thinking "etouffee is supposed to be reddish brown...something is wrong here..." That being said, I thought it was a very solid meal. The flavor was pretty true to the flavor profile I would expect. I was pleasantly surprised, and if you're pinched for time, this is definitely a good way to get your cajun fix. I would be sure to put in a bay leaf, add some cajun spice, and some worcestershire sauce.

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3 users found this review helpful