Shrimp Etouffee

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This recipe is so delicious. I make once a month and crave it in between. Love it.

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I was introduced to homemade etouffee this past year when a neighbor made wild duck etouffee for Superbowl Sunday (he's a hunter. We loved it. Used Paula's recipe as a jumping off point... I used olive oil for the roux, added two fresh chilis chopped and 1 jalapeno in additon to the green bell pepper. Also added 1 can of chopped clams with juice as suggested elsewhere. The recommended spices are very accurate and with the cajun seasoning I required no additional salt. Consistency was perfect in my opinion. Served over wild rice - deeelicious! Will definitely make again and have recommended to others.

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very easy... a great throw in one pot meal pretty much the thing that took the most time was prep of veggies. very yummy!

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It was good, but not the etouffee flavor I was looking to duplicate. I agree with others that it was a bit too thick, I had to add liquid, and heat up to cook shrimp.

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We loved this dish. Because we have to eat gluten free, I substituted brown rice flour for wheat flour. Although I couldn't get that nutty browning thing to happen with the roux (in fact it started to separate, the resulting dish was exquisite. I also added an additional small can of clams with its juice. Oh my, so good.

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This recipe is great! I ended up adding about a cup of water to the mixture so it would mix more easily; I also added plenty of hot sauce and skipped the celery (I used extra green bell pepper in its place. All in all, it turned out fabulous with just the right amount of heat and zing to it. It works well with frozen shrimp that have been thawed a bit, only needs about 5 extra minutes of cooking time. I served it over brown rice and it complimented the spice and savory flavor of the etoufee. My husband loved it so much he requested it for his birthday dinner!

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I had etoufee in Dallas. Being a Pacific NW gal, I was blown away by the complexity of flavors. This was great but probably not recognizable as the same recipe. Clam juice in the store was over $3 for 8 oz, so I used a can of clams for the flavor and added beer. I roasted 2 jalepenos and 2 anaheim chilis, peeled them and added those because I love that flavor. I didn't chop the shrimp. The celery was a little too crunchy. I will saute that first next time. Diced tomatoes instead of Rotel an added Emeril's hot sauce. The rest of the recipe was the same. It was wonderful. I did sprinkle feta on top, because I think that cheese can stand up to the strong flavors. A winner and one I will continue to tweak as I make it.

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My family decided to do Cajun food instead of the traditional cuisine for Christmas. I prepared this dish. My family loved it. I have received several requests to make it again and also for the recipe. I just love Paula and her recipes.

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Etouffee is supposed to be thick, ya'll. It's not a soup like gumbo. It's the tomato part that's worrying me.

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I made this recently and my husband and I agreed that the recipe tasted too buttery and the consistency was thicker than other great etouffee's we've tried in the past. Has anyone else had the same experience with this recipe? Also, I had to return the dish to high heat once the shrimp was added as the low heat was not hot enough to cook the shrimp in three minutes. Anyone else have this problem?