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Crawfish Etouffee Recipe

Crawfish Etouffee

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (74)

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Average Rating:

Total Reviews: 74

Showing 41-50 of 74

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  • on April 24, 2007

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    I haven't had the chance to try yet, but it sounds good. I love crawfish.

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  • on April 19, 2007

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    Easy to make

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  • on January 18, 2007

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    This is soooo easy to make and one of the tastier dishes I've made in a long time. I found the frozen Crawfish tails at Wholefoods, and they work great!

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  • on January 18, 2007

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    This was wonderful, simple, and very quick. I even used pre-cooked crawfish and it was delicious.

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  • on December 19, 2006

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    I'm from Louisiana, so I'm a little picky about my cajun food. This was good, but I think instead of a cup of water I would use a cup of chk broth. It would add a little bit more flavor. I love Emeril!

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  • on November 23, 2006

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    Being from Louisiana, I've had the best (and the worst of crawfish etouffee. I have to say, this is extremely good! I tried this recipe for the first time yesterday and my husband ate the whole thing. The only adjustment I made was the amount of cayenne pepper I used. I really liked the balance of flavors and the spice. This is definitely one I'll be making for my family again.

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  • on November 12, 2006

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    I've made this a few times, and though it was good, it wasn't the etouffee that my husband remembers from "back home" (Baton Rouge. He likes a tomato element, which is what he grew up with, so I replaced the flour and water with a mixture of half-and-half and tomato paste. It turned out great, much more to our liking. Otherwise, this dish is simple and quick to prepare, and offers a great base recipe to work from (without having to make a roux!.

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  • on November 06, 2006

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    My husband loves this dish and request it often!

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  • on September 24, 2006

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    easy and fast prep, rich texture, cn be adjusted for milder palate by reducing the cayenne na dexperimental by adding cream or half/half 30 seconds before serving.

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  • on September 11, 2006

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    This is the first Emeril recipe I've tried, and the first time I've made etouffe. I found this recipe to be very heavy, even though I decreased the butter by 2 TBSP. I also added some Tony Chachere's (sp? seasoning to it to spice it up a bit, but it still seemed a bit bland to me. I actually liked it better the 2nd day though! I might try it again with shrimp, even less butter, and more seasoning. Maybe this is supposed to be a heavy dish?

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