2 Reviews

I had some seafood stock on hand from another 'Zaar recipe so wanted to try this, and it did not disappoint!! I made this with my friend Annette who grew up in N'awlins and she said it was fabulous (although she described it as more creole than etoufee because of the Rotel tomatoes this calls for, but -- who cares -- we licked the pot clean!!) We did use one whole chopped onion, double the fresh garlic, a good sprinkling of Tony Chachere's Cajun spice in lieu of the cayenne and the salt, and a mixture of canned lump crab, fresh shrimp and crawfish. Served over brown rice with salad and garlic bread. I need to go back and rate the seafood stock recipe since we all agreed the homemade stock made the difference.

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CAFrogley June 04, 2009

I'm from Texas and live in Texas, but lived in Mandeville LA for 6 months (1983) and fell in love with cajun and creole food. This etoufee was awesome. The only changes I made was I used a powder roux instead of the flour and creole seasoning instead of salt and a bit more garlic. Liked the crunchyness of the vegetables as well. Served over green rice (brown) (Rachael Ray). Will make again and again. Thanks for posting.

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Wing-Man March 05, 2009
Seafood Etouffee