Food Network
Home> Recipes>
Crawfish Etouffee Recipe

Crawfish Etouffee

Show:

Episode:

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

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 40

Showing 21-30 of 40

Sort by:

Newest

  • on April 18, 2007

    Flag

    This was so good! I'm from Louisiana so I added a little more seasoning to it but everyone loved it!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 05, 2006

    Flag

    Being from New Orleans, I have had tons of Crawfish Etoufee. When I finally decided to make it myself, I figure Emeril was the go-to guy. I was right! This recipe is delicious! I did alter it a bit: after looking at Emeril's 2001 etouffee recipe, I decided to add worcheshire sauce and cook the roux longer. I also added my favorite Creole seasoning blend.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 31, 2006

    Flag

    This is some good sh@t! Just as good as anything I've had in New Orleans.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 10, 2006

    Flag

    Emeril, you came through once again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on June 02, 2006

    Flag

    My first etouffee and is was great! I used less onion, included red bell peppers with the green, plus added a little hot sauce. I also substituted chicken stock for the shrimp stock, and just used a little dried parsley instead of the fresh. Easy and enjoyable - I'll make it again.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 30, 2006

    Flag

    There where no leftovers. I was asked to make this again for another poker night.Big Hit!!!!!!!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 17, 2006

    Flag

    Made this for first time and my friends loved it and even my husband too! I added little bit more flour to thicken it up otherwise it tasted perfect! Thanks Emeril! (This is better than ready in bag because it contains MSG that I'm sensitive to. Now I can enjoy this homemade recipe!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 23, 2006

    Flag

    Excellent recipe. Just tried making it for my first time. Tastes great, but what makes the etoufee thick? I would like it a little thicker. How do I go about doing it?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 25, 2005

    Flag

    I cooked the roux to a caramel color before sauteeing the veggies, which made the sauce nutty tasting and gorgeous. Used frozed bag of crawfish tails, which worked out fine (I used the bag to make the "stock". Can't wait to make it for friends. Easy to adjust the heat to suit your audience, too. Wooooey, a Louisiana classic!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on May 12, 2005

    Flag

    This recipe is so easy and simple. Only takes minutes and you are done. Quick family dinner.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 Next »
Advertisement

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.