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Reviews for: Photos of Louisiana Crawfish Etouffee
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1 of 186
For Kerms, the water is supposed to be for the rice. Not the etouffee. I think that was your mistake.
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(248)
I tried to make this etouffee and it was a disaster! I think the measurements might be wrong. With 3/4 cup of butter (that's a stick and a half of butter) and 6 cups of water, I basically ended up with butter soup. The recipe only calls for a couple of tablespoons of tomato sauce. Within 6 cups of water, that doesn't do anything. Maybe its supposed to be tomato paste? I'm not sure what I did wrong, but I basically ended up with melted butter floating on top of slightly tinted water. I ended up having to throw the whole thing out. It was very disappointing because all the shrimp (I didn't have crawfish) was wasted. Maybe I did something wrong, if so please tell me! I was so excited when I read the other reviews. Mine just didn't turn out anything like it.
Helpful
(148)
Super easy! I am from Louisiana and agree with other reviews...etouffee should not contain canned soups! My entire family enjoys this recipe!
Helpful
(111)
I am from Louisiana, born and raised, and as Cajun as it gets. This is how we make crawfish etouffee. Everybody's recipe is a little different. Most Cajuns put the "Trinity" in their etouffee. The Trinity is a compliment of seasonings that go together very well- bellpepper, celery, and onion. My family adds celery, and the only reason we leave the bellpepper out is because I am allergic to it. Great recipe. Bon appetite!
Helpful
(51)
Way too bland. Great base for an etouffee recipe but if prepared just as the recipe was written, I’d actually give it 2 ½ stars. However, I jazzed it up with the following:
1 bell pepper, chopped
2 stalks celery, chopped
cayenne pepper, several dashes
Louisiana Hot Sauce, several dashes
6 Garlic cloves
10 green onions
6 teaspoons Tony’s Cajun Seasoning
1 stick of unsalted butter
3 tablespoons olive oil
3 tablespoons tomato paste instead of using tomato sauce
With the above additions, I give it a solid 4 stars. ****
Helpful
(47)
This was very tasty but I made a few modifications. I only used 1 stick of butter, added a green bell pepper to saute with the onion, increased to 2 cloves of garlic, and increased tomato sauce to about 4-5 Tbsp. I cooked the sauce and then in the last few minutes I added some frozen crawfish tails and shrimp left over from a crawfish boil that I thawed (they were already cooked). Very easy recipe!
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(40)
Had to rate this a 5 to offset Kern's review. The 3 cups of water are to cook the rice in, not to add to the Etouffee.
Helpful
(34)
This is a great basic recipe for etouffee. I tweak it just a little. I use chicken broth in place of water and add two chopped green bell peppers when sauteeing the onions. The chicken broth gives the etouffee a full rich flavor. I also don't measure the broth but eyeball it to the right gravy like consistency. Absolutely delicious! Also... I serve my etouffee over mashed potatoes instead of rice... If you have not tried this PLEASE do! Very yummy comfort food!
Helpful
(20)
I just made this last night and I was so glad it really was as easy as it seemed. The flavor was wonderful! The only thing I would change is the amount of onion in the beginning. It was a bit too much for my taste. I also added shrimp since I didn't have enough crawfish. It was SOOOO GOOD! Thanks for the recipe.
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(19)
