4 Reviews

I hardly think you can call a recipe a classic if you are using cornstarch instead of making a dark roux. you should read up about this great classic recipe?

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Joseph Parsons August 15, 2001

Being from South Louisiana, this ettoufee is not a classic creole/cajun dish. ettouffee does not use tomoto paste, chicken broth or cornstarch. It uses roux. The redish color comes from the crawish fat on the tails and the roux mix.

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diehardmason January 31, 2010

I think perhaps a roux and some spices would have helped this dish. It tasted good, but was a little bland. It smelled great while cooking, and looked nice too, just needs to be kicked up a notch!

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Kay D. July 30, 2004
Crawfish Etouffee