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Average Rating:
Total Reviews: 89
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By salena_love_1427576
Toronto
on October 02, 2006
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The taste of this recipe is good but I expected it to be a little tastier for all the cooking it took. I would make it again but only if I have a craving. You Really have to have the time for this recipe.
Well at least that's my opinion.
By sbhorton_1648144
San Pedro, CA
on September 29, 2006
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This is truly a great dish. I used this recipe for a party and it was the hit of the night. I told everyone who asked where they might find the recipe. Stanley Horton
By thisistrinity2_...
Albany, GA
on July 03, 2006
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very simple recipe.
By gmcneal220_2808725
SUN PRAIRIE, WI
on July 02, 2006
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Trying this for the first time I thought it would be difficult, but it turned out to be easier than I had any idea and tasted out this world.
By kevin.belmont_4...
Cranford, NJ
on May 17, 2006
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This is worth the effort to make... if you don't want to make the shrimp stock use vegitable stock off the shelf. My father-in-law ate 3 helpings! Can't get a better review than that. :-
By wolcc7_4416600
lakeland, FL
on May 16, 2006
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I am a very pleased man, this was the best etouffee I have ever tasted.
By ramona2441_5124583
LAVERNE, CA
on April 15, 2006
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I AM FROM LOUSIANA, AND GREW UP EATING NOTHING BUT CAJUN&CREOLE FOODS. AND SHRIMP ETOUFFEE IS ONE OF MY FAVORITES.
By jdtarpey_4961100
St. Charles, IL
on April 11, 2006
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I used the 16-20 per lb shrimp, added some small crawfish tails, and an extra can of diced tomatoes. It was out of this world.
By dmnguyen_5349837
Sunnyvale, CA
on April 11, 2006
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shrimp etouffee recipes
By gascan45_5317429
miami, FL
on April 04, 2006
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Is wonderful this recipe.