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Crawfish Etouffee Recipe

Crawfish Etouffee

Emeril Lagasse

Recipe Courtesy of Emeril Lagasse

Show: Emeril LiveEpisode: Louisiana Favorites

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

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  • on December 18, 2011

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    This was really good and great consistency! Add a bit more cayenne if you want a bit more spice.

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  • on December 15, 2011

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    Very rich, very buttery, very easy, and very delicious! We will definitely be making this again!

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  • on December 07, 2011

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    This was GOOD! Not only did I really enjoy this I tried it out on 6 adults and two young teenagers and everyone really liked it.

    Based on other reviews, I too used chicken stock when I made this. Then I went to get the cayenne out of the spice rack and uh-oh, there wasn’t any so I ground up some red pepper flakes and added that in but it still didn’t have the kick that I wanted so back to the spice rack and low and behold I had some of Emil’s Essence already made up. I threw a good ½ teaspoon in and that finished it off real nice.

    I would also like to comment about Chinese crawfish vs. Louisiana crawfish. I live in the northeast, not exactly crawfish country so previously when I made dishes with crawfish the only crawfish that I could get was the Chinese. Well not anymore, I ordered directly from an LA crawfish distributor and had it shipped to my house. Oh my, what a difference in quality. I don’t care what the price is, I’ll never buy that imported c#@p again!

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  • on October 29, 2011

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    Excellent and easy!

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  • on October 27, 2011

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    Being from the Gulf Coast (Biloxi, this is what etouffee should taste like. It's such a hit with my family and our friends. Sometimes however, if I don't have celery on hand for the trinity I substitute celery salt (a few dashes and works just the same. This is such a versatile recipe that it can be tweaked to your liking from spicy to mild, shrimp or crawfish, etc. The only other thing I substitute is water for chicken stock or shrimp stock. So go ahead and try it, you will sure feel like you have brought NOLA to your home when you are finished.

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  • on September 16, 2011

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    I was surprised at how much I enjoyed this recipe! So simple and quick. My local supermarket did not have much crawfish available so I added smoked sausage to the recipe and it was still amazing.

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  • on September 11, 2011

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    This a very quick and easy recipe. Family loves it!

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  • on September 05, 2011

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    This is such a great recipe! I agree with the other reviewers in saying that you do need to "tweak" the recipe just a little bit to you and your family's liking. I love spicy so I always "kick it up a notch!". I also do use chicken stock as I think it makes the dish a little richer. This has been in our rotation for the past couple years and never fails to disappoint!

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  • on July 09, 2011

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    Not to bad and my guests seemed to enjoy it. I did spike it to make it a bit hotter and I usually like mine with a more tomato mixture.
    I'll use this recipie again but I'll probably play with it a bit more to suit my palet.
    Thanks Emeril,,, you're the best

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  • on June 11, 2011

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    This recipe was simple and so good. I followed the recipe except for adding some cajun Slap Ya Mama seasoning for extra flavor.

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