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Crawfish Etouffee Recipe

Crawfish Etouffee

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Average Rating:

Total Reviews: 40

Showing 11-20 of 40

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  • on April 08, 2009

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    This recipe is AMAZING! We over ordered boiled crawfish at dinner the night before and used this recipe to use up the left overs....best decision I ever made! I was worried since I have never tackled etouffee by myself, but it turned out better than any etouffee I have had in a restaurant. I'm from the gulf coast, so that is a pretty big feat. : TRY THIS RECIPE! You won't be disappointed.

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  • on January 13, 2009

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    We used small sweet shrimp and scallops instead of crawfish tails. For the shrimp stock we blanched the shrimp and scallops and then took them out of the liquid. We peeled the shrimp and added the shells back in with the celery, onions, and seosonings to flavor the stock and simmered it for 45 min. It was soooo yummy and we will definitely make it again.

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  • on December 12, 2008

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    This recipe is so easy and delicious! I have made it twice and both times it was a big hit. I'm a native New Orleanian, and when I made it for my family, everyone LOVED it. I've never had authentic Creole or Cajun food in a restaurant outside of the south Louisiana area, so I have to make it myself now that I live in Atlanta. Just make sure you use Louisiana crawfish - found them at the Dekalb Farmers Market.

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  • on July 24, 2008

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    A friend made this for me during a visit a few weeks ago. I haven't been able to get it out of my mind since. I made it myself last night and wasn't disappointed. The only bad news was that after both my husband and I served ourselves hearty second helpings there weren't any leftovers.

    I did substitute chicken stock and served it over dirty rice rather than plain white rice. Yum!

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  • on June 21, 2008

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    This recipe is great!!! As good as anything I've had in New Orleans. I only had dehydrated celery, red pepper instead of green, added some Cajun seasoning and Worchestershire sauce.
    Cooked the roux til it is the color of peanut butter. Substituted chicken broth for shrimp stock. Even with these substitutions, it is delicious. Can't do better, especially for how easy and quick it is.

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  • on March 16, 2008

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    I have never cooked crawfish etouffee but have eaten plenty. This recipe tasted better than any I have eaten. It was simple, fast and wonderful.

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  • on August 12, 2007

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    This recipe was a huge success! However, I left out the celery because we're not big fans of celery, but it was still delicious! YUM!

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  • on June 09, 2007

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    great blend of flavors.

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  • on May 16, 2007

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    This was my first Etouffee attempt, and it was awesome! I am a native New Orleanian, and grew up on Etouffee like most kids grow up on chicken fettucini. I used a reisling that I had lying around instead of cooking sherry because I am anti-sherry right now, because of a bad church potluck experience. Anyway the recipe is great, another hit by Emeril.

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  • on April 25, 2007

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    It has been difficult finding a good crawfish etouffee recipe. But let me tell you, Emeril has really done it with this one. It is authentic, easy to make, and incredibly delicious. The only change I made to the recipe was that instead of shrimp stock (that is not easily available to me, I used one Knorr chicken boullion cube dissolved in the 1 1/2 cups of water. The results were fantastic. You have got to try this one. I will be making this recipe over and over and over.

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