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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

Showing 11-20 of 20

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  • on February 20, 2007

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    I thought the dish was great - very flavorful and I liked the layers of flavors. However, my guests said that the dish was bland and not spicy enough.

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  • on July 31, 2006

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    Just as good as anything I've had in New Orleans. And not too hard to make either.

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  • on June 22, 2006

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    I just made this and even with chicken stock this is great! It got thick nicely, flavor was layered...not too hot. I used shrimp cut in half. We had a nice Pinot Grigio with it. This is why I got into cooking! Thanks, Emeril!

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  • on May 16, 2006

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    gormet quality etouffee. made me throw away my grandmothers recipe

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  • on November 22, 2005

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    This dish has a blend of ingredients which give it a rich, soulfull taste. It is probably excellent-5-star but I have never been to the southern states (Lousiana, Miss, etc. and tasted or aquired the taste of the spicy-mellow-full of Cajun cooking. Very nice experience.

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  • on August 11, 2005

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    oohhhh sooo delicious. My husband had etouffee when he was in louisiana on business and came home raving about it. A few months later, I saw Emeril make this. Well, I surprised my husband with it and it was just as he remembered. He loved it (Me too!

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  • on July 18, 2005

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    I lived in New Orleans for a number of years and ate my fair share of Crawfish Etouffee. This recipe is so good, I almost feel like I'm back in New Orleans. I've made it so many times, it's become a staple dish. If you can't find crawfish tails, substitute shrimp - it's still wonderful!

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  • on April 10, 2005

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    Easy, and the best flavor

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  • on April 08, 2005

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    this was very good and yummy

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  • on October 10, 2004

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    Recipe was involved but not difficult. The results were well worth the effort. This recipe works well with shrimp and sausage, alos

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