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Shrimp Etouffee Recipe

Shrimp Etouffee

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 61-70 of 89

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  • on June 25, 2007

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    easy to make and tasted wonderful

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  • on June 23, 2007

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    Excellent cajun dish. Prepared for a crowd of family in the heart of cajun country. rave reviews from all. my 6 year old said she ate so much she wouldn't be able to eat breakfast or lunch the next day. beautiful presentation with the variety of colors.

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  • on June 06, 2007

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    This shrimp etouffee was divine! I did not follow the recipe and it was still delicious! I used chicken stock instead of shrimp stock and added thyme with the veggies before adding the tomatoes. I will make this again for sure. My fiance was definitly impressed; after I went to sleep he finished off the rice and most of the leftovers.

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  • on March 04, 2007

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    Emeril,
    This recipe for shrimp etouffee is AWESOME!!!! This is my first time cooking etouffee, and I must say, this recipe is very easy to prepare. A lot of chopping, but chopping everything the night before cuts down on prep time. I followed the recipe exactly, and it is hot, but OHHHHHHH so good! There is a party in my mouth!!!!

    Thank you, Emeril!!!!!!!!!!

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  • on February 08, 2007

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    I made this for a Mardi Gras party I hosted, and everyone loved it! I used vegetable stock rather than making shrimp stock, but it still had a great shrimpy flavor.
    Everyone agreed it was just spicy enough without being too spicy.

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  • on November 10, 2006

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    Easy to make, I used boxed seafood stock instead of making my own. My husbad said it tastes just like a restaurant in New Orleans. Will make again!

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  • on October 31, 2006

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    My mama is from South Louisiana and I have to say this one beats hers for flavor and depth. I think the difference is the Essence. It just adds so much flavor. Can't believe Emeril keeps producing such awesome recipes.

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  • on October 12, 2006

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    This dish looked so good when Emeril was making it on TV that I just had to try it. It is similar in structure and flavor to a recipe we Cajuns call "Shrimp Stew". If you've never had this type of Louisiana cooking before, this recipe is the one to try because it is a delicious comfort food. Emeril, you've captured the flavor of Louisiana and New Orleans with this one.

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  • on October 07, 2006

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    Time consuming but delicious. Makes a large amount.

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  • on October 06, 2006

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    Tasted wonderful. I will be making this again@

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