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Crawfish Etouffee Recipe

Crawfish Etouffee

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on October 08, 2012

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    YUM!!!! Halved the recipe....thought might need to reduce the initial cook time since I used less shrimp stock....but, did the full 30 min. Checked seasoning about 1/2 way thru...did add more hot sauce, W sauce and thyme for a little more flavor.

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  • on October 02, 2011

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    Great and tasty... hmmm

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  • on June 05, 2011

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    This recipe is wonderful This is the first time i have ever made it myself. However my husband loved it and said it was better than any he has ever had in his life. And this is coming from people raised in Louisiana. I did change things a little bit though i made craw fishstock and used that. Also instead of reg tomatoes i used fire roasted tomatoes. I find they complement the red pepper better. The other thing i did was take the roux darker it provides more depth to the over all flavor.

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  • on May 28, 2011

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    Very sabrosa, picante y deliciosa! Thick enough to hugh the crawfish, and does not run away!: I can taste all the ingredients! I kicked it up with a couple of fresh serranos chopped, 1/4 dry chiltepe flakes (pequins and two dry cobanero smashed. Just a little hoter! : D !!!! Thanks!!!!

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  • on September 08, 2009

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    I made some subsitutions: used chicken broth, shrimp and used a can of rotel for the tomatoes. Made it for several parties and everyone always ask for the recipe. Thanks Emeril!

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  • on May 28, 2009

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    The recipe was pretty good, but I did find myself adding a ton more salt to flavor this dish. I know it doesn't specify the amount of hot sauce, but I even put Tabasco on the table, b/c it wasn't very hot even after putting in a good amount of it. It's a good recipe if you can't make it down to New Orleans, but I had much better when I was there recently. May make it again, b/c it's a great excuse to buy crawfish.

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  • on May 07, 2008

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    This was my first attempt at etouffee. It was easy and delicious!

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  • on May 26, 2007

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    This is a slightly time consuming, but very easy meal to make. It turns out fabulous! I will definitely be making this again.

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  • on May 18, 2007

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    Loved this recipe, it was easy to make and worked well with substitutions. I used chicken broth instead of fish stock and 2 lbs of shrimp instead of crawfish (eeewww, just not that adventurous yet. My children gobbled this up...no leftovers at all. I have never had etouffee so I have no comparison, however I was really impressed.

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  • on May 03, 2007

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    This is a great etouffee recipe. I've made it twice this week with crawfish we boiled. I didn't add the tomatoes, only because my husband doesn't like them. This recipe is definitely a keeper. It's delicious, and easy too. Thanks Emeril!!

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