Shrimp Etouffee

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Simply outstanding! I used half of the recommended amounts of cayenne and salt. The spice and sodium levels were perfect this way imo. I also used a vegetable oil spread in place of oil (or butter for the roux, and only added about 1/5 stick of butter at the end to cut down on fat. When I make it again I'll probably use only a half can of diced tomatoes as the amount of tomato pieces were more than I expected.

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I only gave 3 stars due to too much salt in this dish. I used the fish sauce which I think attributed to the salty taste, alhough clam juice has a lot of salt in it too. I didn't even add the tsp + salt the recipe recommended. Other than using the fish sauce, I followed the recipe. I used fresh Gulf shrimp, so I didn't want to trash this dish. I placed some sugar to counter act the sodium & it helped quite a bit.

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Excellent! Much needed departure from the ho hum dinner rut. (Like others, I used butter for the roux - what was Paula thinking to call for OIL?!

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My 23 year old son requested Etouffee (he loves spicy food which I had never made before, amazingly.
I was up for the challenge and this recipe sounded easy and good.
I made it with these changes: used half can Rotel and half can regular diced tomatoes, also cut up about 4 Andouille sausages, fried them up and added them after the veggies, then simmered for awhile. Didn't measure the veggies, just cut up and threw some in.
I used butter for the roux (OIL and flour ?!?!? and got the roux nice and brown, but still tasted floury after 20 minutes in my CI pan. This dish def benefited from the longer cooking time I gave it.
The shrimp added at the end were plump, crispy-tender ~ perfect.
Everyone had two bowls and I was pretty happy with it.
My son and I added extra hot sauce, but everyone else loved it as is ~ not too spicy.... Delish !

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I woukd have given this 5 stars just for awesome flavor if not for the directions to use oil instead of butter. I have made roux with butter before but I figured id tey it this way. WHAT A MISTAKE! It was grossly oily and almost inedible. The seasoning is amazing, I cut the cayenne because i made it with shrimp and andouille sausage and added cut okra. I let it simmer for three hours on low the second time I made it (with butter for the roux and it was perfect. My boyfriend loved it and saying hes kinda picky is an understatement.

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I am from Louisiana.The most important thing that makes Cajun/Creole cooking is the roux. A few hints, I use pure butter. For those that say that is was too thick or too thin as a roux darkens it breaks down the starches in the flour. Lighter thicker. invest in a cast iron skillet or a cast iron dutch oven.
"clam juice" take a trip to your local Asian store and buy some "fish sauce".
Simmer everything together till done. Add water broth till correct.
Bring to boil at end add shrimp Remove from heat.

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Excellent! My family loved it. I didn't change a thing. I served it with basmati & wild rice.

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Wow just made that dish it was amazing thanks Paula made it for my girlfriend for Valentines Day she love it...

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This recipe is fantastic. Kicked it up by adding double the cayenne pepper and hot sauce my guests couldn't get enough. Paula you rock.

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This recipe is so delicious, the best etouffee I have eaten or made, was a little to spicy for me, of oourse my husband thought it was just right, next time I will add half the cajun seasoning. Will definitely made it again.