Shrimp Étouffée

  • janisls Posted: 03/15/09
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    Loved this! Will make again, and soon. My husband and I both thought this was great, nice spice. I think I should have let the roux go for another minute or two, I will try that next time.

  • mauilover Posted: 02/18/10
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    This dish is so good and full of flavor. The key is to let the flour cook until brown as the recipe says. I cooked the flour about 18 minutes. I also cooked the vegetables much longer. Don't rush the dish; it is so much better if you allow extra time.

  • bellymama Posted: 11/30/08
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    Yum! I followed the recipe, but mine didn't look like the photo. It had a beautiful mahogany color. The flavor was very rich. And for once I didn't have to double or quadruple the spices/seasoning in a CL recipe. This is very flavorful as written. It takes a while, but it's very simple. I will definitely make it again.

  • cheflisa Posted: 04/21/09
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    Delish! I made in one pot. I skipped the steeping of the dried herbs in the chx broth and just added to the broth when it was simmering. Made the roux (using all the butter the recipe calls for) and then sauteed the veggies in that roux. Also doubled the shrimp. Really great and really easy.

  • ADDChef Posted: 01/27/09
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    I thought this was good. But I've made Emerils version (lightened up) and I like his better. This needs more shrimp, I would add another 1/2 pound to even it out with the amount of sauce. Also this recipe needs some hot sauce in it, doesn't seem right without it. Overall it's good, but I like my old standby.

  • DanaSam Posted: 01/30/09
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    This is a great etouffee recipe...my boyfriend lived in LA for many years and was very happy with this 'healthier' version of one of his favorite dishes.

  • shellycall Posted: 10/13/09
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    this is just ok. I've certainly made and eaten better etouffee.

  • curatrix Posted: 12/28/08
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    gol-DANG, this was good. As other reviews have commented, takes a bit of time but pretty simple and well worth the effort for such a rich, complex taste. Also as others have said, one of the few CL recipes where you don't need to pump up the spice...OK, I did sneak in a bit more cayenne, but... Definitely a keeper, no changes needed.

  • gypsychefs Posted: 11/22/08
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    A truly great recipe. I expected this recipe to be fine, but I had no idea that it would be superb...as good as the meals I've had in New Orleans. I'd serve this to company. I can't wait to find an excuse to make it again. Fairly generous portion size too, which is a plus. I served it with brown rice rather than white.

  • MariaDumoulin1 Posted: 02/27/09
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    I made this as a main meal for a Mardi Gras Party. It was so amazingly delicious. I just came back from a trip to New Orleans and had Crawfish Etouffee at a Jacque Imo's and this recipe tasted identical!

  • becwells Posted: 02/17/09
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    Made this for dinner last night - it took a while to prepare, but wasn't difficult (just a lot of steps). I couldn't find cajun seasoning at the store, so bought Creole instead. Next time I will just make my own cajun seasoning - the stuff we got is super salty and, even though I left the extra salt out, it made the dish very salty. I didn't have dried basil, so just used oregano - next time I might skip it if I don't have the basil. I also added extra red pepper because my hubby likes it spicy! Overall, very tasty dish. A little too salty for my tastes, but still quite good. If it was faster to prepare I would make it more often.

  • LauryPflaum Posted: 05/17/09
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    Its not an etouffee in the traditional sense, but if you can get over that its a really really yummy dish. After having lived in and left new orleans this dish fulfills my craving. I make my own shrimp stock at home and use that instead, omitting the rest of the salt in the recipe

  • HadleysMom Posted: 01/26/09
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    We added chicken and turkey sausage to the shrimp- doubled the rest of the recipe and added sriacha to the sauce. WOW!!!!!! Absolutely so much our favorite, we had to ration out leftovers stored in the freezer!!!! We can't wait to make this again!

  • ClaireMiMo Posted: 01/25/09
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    My husband and I both enjoyed this dish.. a lot! It was pretty simple to make, no strange ingredients, just required a lot of pots to get the job done. I will definitely make it again, and would also serve it to guests.

  • Gumbo777 Posted: 02/21/09
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    I am from New Orleans and must say this recipe is just fantastic! It preserves the authentic flavor of an etouffee using a roux, spices and seasoning but eliminates the fat. I may cut back on amount of tomato paste next time to see if the sauce is a little darker, but otherwise Bravo Cooking Light!!

  • KimberlyEly Posted: 02/25/09
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    This delicious cajon dish was a huge hit at our house! It is rich and authentic with great complex flavor. I doubled the amount of shrimp, and added a bit more cayenne, but everyone raved, and I will make this one a family tradition!

  • cookininvanwert Posted: 05/15/09
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    This is awesome! Authentic taste and aromal. A DARK roux is a must--don't quit too soon!

  • robaidgra Posted: 03/16/09
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    One of my very favorite CL recipes! I did all the prep work the night before, and I, too, doubled the shrimp. We are planning a crawfish boil at the end of the month and plan on making this for the party.

  • enasmommy Posted: 06/14/09
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    It was pretty good but i'm not sure how it got a consistent 5 stars. I have made etouffee recipes that are much more simple and taste better but it was something different. Probably won't make again.

  • lizzycancook Posted: 07/11/10
    Worthy of a Special Occasion

    This was delicious! Granted, we haven't had shrimp etouffee of any sort before this, so our expectations were limited, but we loved it. The roux definitely took far longer than eight minutes, as did sauteeing the onion mixture, but the end result was worth it.

  • EllenDeller Posted: 06/25/11
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    This is truly wonderful. I'd advise using a very heavy pot (cast iron if possible) for the roux, and go slowly it. Keep stirring, and it'll turn a lovely chocolate color. It burns easily, so keep a careful eye on it. Served with a simple salad and french bread. This recipe is fantastic!

  • EMatthews Posted: 12/08/11
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    A little labor-intensive, but worth it. I served it over a brown/wild rice blend. The roux definitely takes longer to cook than the recipe states. Next time, I may add some chicken andouille sausage.

  • lisawrites Posted: 08/26/12
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    Yes, labor intensive, but worth it! I substituted chicken for shrimp for my daughter who doesn't like seafood, but next time shrimp once she heads back to college. I made 1 and 1/2 times the amount, but it took 13 minutes to cook the roux (butter & flour mixture).

  • ChrisInPA Posted: 02/05/13
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    This was a big hit at my house! I made a few changes to cut back on the number of pots based on other etouffee recipes. I made the roux in the dutch oven. It browned easily in about 8 minutes. I think the larger surface area helped. I then added the veggies and garlic and some diced kielbasa and sauteed about 10 min. Then I slowly added the broth, stirring constantly. I skipped the extra water. Added spices and tomato paste and simmered about 30-40 min. I added the shrimp and cooked until the shrimp was done -- about 5 min.

  • Emz101 Posted: 06/04/13
    Worthy of a Special Occasion

    This was awesome. Etouffee was something I have read about in southern books but I have never actually tasted it. It was the most interesting thing I have tasted in a long time. I think I will keep this vegetarian next time but def a keeper.

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