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Crawfish Etouffee Recipe

Crawfish Etouffee

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

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  • on April 20, 2012

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    This is so good and so easy!! My family loved it! I followed the recipe exactly as written, but found the broth to be too liquidy, so I added another tbsp of flour to the end product and it thickened up perfectly! Thank you Emeril for another awesome recipe!!

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  • on January 09, 2012

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    Etouffe is so easy to make and this recipe is authentic and delicious! I also used cajun seasoning added to this recipe and took about 1/2 cup of tails and coated them with flour, fried them and used them as a 'garnish' (along with scallions and chopped celery leaves like they do at the Acme Oyster House, which we LOVE. I got 1/2 lb of frozen tails from Cajungrocer and that was more than enough, over rice, for 3 people. So if you use 1 lb you should easily be able to feed 6-8 over a bowl of rice.

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  • on March 28, 2011

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    I loved this recipe. I did leave out the sherry and cayenne and used a cajun seasoning instead and it was fantastic. A real taste of New Orleans comes out in this dish. It's a new family favorite.

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  • on March 20, 2011

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    For the simplicity and overall taste I give this five stars. I make this for a simple and unique meal. I few variations I like are using less butter but using bacon grease. Another is to make it a little spicier and when I am feeling particularly lazy I use Cajun season salt.

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  • on November 18, 2010

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    I have made this a few times and though it is good and everyone that has tasted it likes it, I can't call it "great", hence the 4 stars. It lacks a little something that I haven't quite been able to figure out yet. It is a nice dish when you want something a little different, so I will definitely make it again.

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  • on June 01, 2010

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    Okay, yes, hubby can't get himself to order anything else when etouffee is on the menu at any restaurant. He's had enough in his lifetime, IMO, and so I have to respect his critique on this one. Though very tasty, the roux is not dark or rich enough, also could stand a little more heat, that's all. I look forward to trying Emeril's other versions available here, after all this is rated an "easy" approach. Bon Appetit!

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  • on January 15, 2010

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    Perfect Dish!!!!!! My variation includes a can of mushroom soup but this one was soooo good I may just stick to this one instead! I love Emeril's recipes!

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  • on November 05, 2009

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    spooned it over cajun rice and it was very good. Too bad I'm the only one in the house that liked it though. A lb of crawfish tails cost me 12.99. Too expensive for a one person meal.

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  • on August 15, 2009

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    Every recipe I have ever tried of Emeril's have made me look like a professional, and this was no exception! Unfortunately, this time of year we don't have access to crawfish, not even frozen, in Alabama- so I made shrimp etouffee. It was delicious and amazingly simple. I will make this again and again. Thanks, Emeril!

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  • on April 25, 2009

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    This recipe was easy to follow and turned out great. It was easily as good as any etouffee we have had down here in Louisiana. This was the perfect use of the crawfish left over from last weekend's boil!

    Be careful not to overcook the crawfish so they don't get too chewy.

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