Total Time
Prep 20 mins
Cook 15 mins

Homestyle Etoufee from a recipe from my cousins wife, a real, native Cajun. She says this is her grandmothers recipe. There is never any left no matter how much I make, and everyone always wants the recipe. Etoufee made easy, keeps several days, and freezes well. That is if you have any left over. Double the amount of seafood for a real feast. Also good with chicken and chicken boullion.

Ingredients Nutrition


  1. Saute Vegetables in butter. Add seasonings and soups. Simmer about 10 minutes.
  2. Add seafood. Either cook briefly, about 5 minutes, after adding the seafood, or simmer a long time until seafood is tender. Serve over rice.
Most Helpful

This is delicious! Like another reviewer, I used lobster base, and next time I will add some cayenne. I would definitely serve this over rice. Thanks, Herb Princess! Made for PAC Spring 09.

mersaydees April 10, 2009

I thought this was very good. I used crawfish in this. I think next time I make this I will use shrimp and crab. Super easy. I did think that it needed more spice......I like things spicy. I will use cayenne next time. Also, I couldn't find shrimp bouillion so I used lobster stock.....Super easy with lots of flavor.

mizgillis November 22, 2008