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Shrimp Etouffee Recipe

Shrimp Etouffee

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 81-89 of 89

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  • on March 27, 2006

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    I enjoyed this recipe. It was easy to do and came out delicious

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  • on March 06, 2006

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    This was the best etouffee I've had. I used to live in Houston and had a lot of good etouffee, but this....YUM!
    The only thing I did different is added a little gumbo file at the end.

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  • on January 21, 2006

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    Oh so good.

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  • on December 21, 2005

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    not exactly a quick meal, but it makes several meals, and it is really good.

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  • on December 01, 2005

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    Everything about this recipe is good. I like roux more cooked than this, closer to chocolate than peanut butter, and this is the only thing I would change.

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  • on September 16, 2005

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    We enjoy watching Emeril every night. I tryed the Shrimp Etouffee and I added Turkey sausage and one chicken breast to it. We enjoyed it very much June

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  • on July 22, 2005

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    This was a great recipe -- I worked in a seafood restaurant for two years, and this etoufee tasted much better than what I've been serving. The flavor was just right; bold, but not too rich. Three recommmendations, however:

    1. The amount (total weight of shrimp was right, but they were too large. Etoufee works better with a smaller size shrimp (or crawfish. Try buying an equal weight of smaller shrimp.
    2. Cut up the vegetables finely, somewhere between dicing and mincing. You may want to use real tomatoes instead of canned as well; if you use canned, cut them up.
    3. When serving, generally, a drier rice is better with etoufee. Since they mix together, wet rice ends up making it a little bit too soupy.

    Great recipe!

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  • on July 12, 2005

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    I married a Cajun man, and I?m slowly learning the cuisine with a little help from Emeril. My husband is very picky when it comes to his food and even he loved this recipe!

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  • on June 26, 2005

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    prep was easy and rich flavory were simply savory

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