By HeatherFeather on September 20, 2002
Photo by HeatherFeather
Photo by HeatherFeather
"This is another of my family favorites. I learned how to make this rich, shrimp stew when we lived in Louisiana. It is fast & simple to prepare and tastes great. I honestly almost always use the precooked frozen shrimp in this, as they are available year round. I am completely guessing on the prep and cook times - I know I can get this dish ready in under an hour from start to finish, including thawing the fish and chopping the veggies. The cooking goes very quickly. I serve this atop bowls of hot rice and make hot sauce available to add more heat to individual servings. If you happen to have cooked crawfish, you can use that as well."
Serving Size: 1 (383 g)
Servings Per Recipe: 4
"This is a real taste treat!! I followed the recipe using the 1/4 t red cayenne. It was just right for us, we don't like too hot. I put this alongside a baked potato and a plate of sliced fresh tomatoes. Added a dinner roll, YUM!! I will put this one in my favorites file! Thanks Heather!"
"Made this for Sunday Dinner, What a treat!!Very nice blend of spices, I did add a little more Red Cayenne just to kick it up a notch. Will be makeing this again!!"
"This recipe was really rich and filling. Be extra careful not to over-cook the shrimp like I did. Tab Smith"
"SUPER EASY, SUPER GOOD. I did add Tony Cachere's to my pot and if you're feeding more than 4, double the recipe!"
"Heatherfeather this is Ciest'ci bon! I am a Lousisana Cajun in TN now and this hits the spot love the short cut of the V-8 juice and celery soup too!!! Thanks so much for posting!!!"
"WOW! This was so incredibly easy! I've never made etouffe before, but this won't be the last time! I only added another 1/2 tsp of cayenne, a little more Tabasco, and some pepper because I like it spicy! YUM!! Thank you for the recipe!"
"What can I say, what can I say? How 'bout a quote from say Mr. T, "I PITY the fool who doesn't try this recipe." Myself, I believe that this etouffe is the bomb-diggity! So get to it, make this etouffe & see what all the rave is about. YOU want be sorry! Thanks a million Heather for this AWESOME recipe!"
"This was excellent. I made this recipe exactly as posted except I added more cayenne since we like heat. It was FANTASTIC! Thank you for posting!!"
"Fantastic flavor of this dish proved to the skeptic shrimp eater that I could cook a delicious shrimp etouffe! (Previous attempts were hideous, compared to this recipe.) Followed the directions to the letter, and appreciated the clear, consise steps. Very good! Picky eaters cleaned up the whole pot. This is a keeper! Thanks so much Heather, for posting this recipe and proving "shrimp stew" is delicious and filling."
"Just had to correct myself. I omitted the rice, not the shrimp...sorry for any confusion. Yummy!"