This is very easy and delicious. I used the shrimp shells to make shrimp stock in place of the chicken stock, but otherwise followed the recipe. Thanks for a great posting!
We thought this was pretty good, though we cut back on the heat because of the wee guys. Had nice flavor and was pretty quick. We added mushrooms to ours per my husband's preference.
Really good and really easy. My husband and I both loved it and I'll definitely be making it again. Loved the sauce so much we might just double it next time so the rice can soak up every bit of that yumminess. Thank you so much for posting.
Killer Etoufee! The dark wonderful roux and the cast iron dutch oven is the key here - don't skimp on the time and no enameled cast iron. I added andouille sausage because we love that extra layer of flavor but otherwise didn't change a thing. We used Guinness for the dark beer and it was truly a perfect dish. Can't say enough. Go NOLA.
This was absolutely wonderful! This was the first time for this dish but it won't be the last. The flavor was outstanding. Thanks for posting this recipe.
I have never had an Etouffee before. This was very good. Next time I will use a shrimp stock instead of chicken stock. RECOMMENDED!!
I had never had shrimp etoufee before. The flavor just didn't quite do it for me. I'll try it at a restaurant sometime and see if I did something wrong.
Great recipe! I had never attempted an etouffee before and was a bit nervous about the dark roux but it came out fantastic! My other half said it's one of the best things Ive ever made. I did substitute Corona beer for dark beer and didnt have the red and white pepper, but I just tossed in some Creole spices and a bit more tabasco. It was spicy but not too spicy! Perfect! Thanks for the recipe - I'll definitely be doing it again.
This recipe was fantastic! I added about 1/2 tsp of store-bought cajun crab boil to the water when making the rice, and then when the rice was done, I added chopped green onion. The rice had bite to it and a nice texture. I served the etouffee with baked catfish filets (2 lb catfish filets sprinkled with 1 tbsp lemon juice, 2 tbsp melted butter, 3/4 tsp cajun seasonings and baked 15 minutes at 350). I topped the catfish with the etouffee, then served both over the rice. I served with a spinach salad and crusty french bread. *DELISH!!*
Fantastic recipe! First time I ever made Etouffee, but it surely will not be my last. I did not have crawfish, but 3 parts shrimp 1 part crab meat is an excellent combination. Also, a seafood broth goes well as a substitute.