Ann's Shrimp Etouffee

We are huge Etouffee fans here. This recipe was very hot but not very flavorful. I changed it a bit to make it more appealing to my taste. I used chicken broth instead of water, added a dash of ...

I had some crawfish etoufee while in nawlins last year and it wss incredible. so I decide to try and make some at home. my wife refused to eat crawfish which led me to this recipe. I reduced the...

I'm sure the sauce is excellent but I just have to tell you that cook in any size shrimp for 20 minutes will only give you the toughest shrimp imaginable... Please be fair to the shrimp; put th...

Cut the recipe to 4 servings, used 1/2c water, then added 1/2c of wine and a couple healthy shakes of creole seasoning toward the end. With 5 minutes left til done, I added 1lb of defrosted pre...

This recipe was delicious. I did not abide by the cooking times as I thought that the shrimp would get tough.....and it worked out just fine. I did add about another tablespoon of butter in the...

I really liked this but BECAREFUL! If you scale down the recipe, it does not change the amount of H20 listed in the method.I screwed up by adding too much H20 and had to let it cook way down. My...

Great recipe! I substituted chicken broth for the water, added a can of chopped tomatoes (in sauce), and added some extra red pepper flakes to make it nice and spicy. It was SO yummy over brown ...

Scaled down to four. Substituted a bit of white wine for water and cajun seasoning for salt and pepper. Lightly seasoned shrimp with seafood seasoning and added a 4 oz. can of diced tomatoes. ...

Be careful if you reduce the number of servings down from 20, as the text of the recipe does not reduce accordingly. I liked this but my husband wasn't crazy about it.