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Crawfish Etouffee Recipe

Crawfish Etouffee

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (73)

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Average Rating:

Total Reviews: 73

Showing 51-60 of 73

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  • on June 24, 2006

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    ...as I first tasted it in New Orleans. Was made by the father in-law of my best friend. Great recipe, thanks.

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  • on June 12, 2006

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    I added 2 tsp. of Essence and this meal reminded me of being in New Orleans. My husband wants me to make it again and double the recipe.
    I am going to use the leftovers to pour over grilled fish.
    Wonderful meal!!!!!!!

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  • on May 17, 2006

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    Use a bit more flour to thicken sauce. Hit the cayenne a bit harder to give it more bite. Do not use Minute Rice. Not worth cutting that corner. Add some black pepper. Good foundation recipe, probably me that went wrong somewhere. Oh yeah, use real butter. Made a big difference!

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  • on May 15, 2006

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    very good. I had a little hole in the wall place I used to go to for lunch in Phoenix and this is as good as Chez Bubba's. Thanks Emeril!

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  • on April 29, 2006

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    This is a really quick and easy etouffe and it tastes great. Being from south Louisiana, I'm always looking for great cajun recipes & this is the best etouffe recipe I've come across (and certainly the easiest

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  • on April 24, 2006

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    LOVE THE RECIPE

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  • on April 23, 2006

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    my husband and I both love this recipe. It is really easy and tastes amazing!

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  • on February 12, 2006

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    This was a fantastic dish - the only thing I added was a little Cholula or even Red Hot for the extra flavor without adding too much extra heat. This recipe is a nother keeper - delicious and easy to make!

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  • on August 20, 2005

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    I used shrimp in my etouffe, You just can't get good crawfish were I live. My family loved it espically my husband who LOVES etouffe nad has been asking me to learn to make it for years. So I finally figured what the heck when I saw Emeril making this. It was a huge success.

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  • on June 01, 2005

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    This is great Creol cooking!!

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