Shrimp Etouffee

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Absolutely divine! My favorite new dish, and I don't even like seafood that much. My preferences: double the clam juice, add a splash of wine, fire-roasted tomatoes instead of rotel, and darrrrk roux...holy cow, the dark roux makes such a tasty base (MUST use oil, not butter...geez. Also, I let everything simmer for about an hour to get it all soft and blended. French bread is a must to accompany. Thanks, Paula!

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Loved it! The only problem I ran into was that the consistency was pretty thick so I added chicken stock. Also, I had to cook the shrimp a little longer. Other than that, it was great! Definitely going on repeat! :

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This was really tasty! I used all the salt, I also added a about a teaspoon more of Cajun spices than recommend, and I used a cup chicken broth to thin the soup because I thought the 8 ounces of clam juice wasn't enough, next time I'll just buy 16 ounces of clam juice. I also used less shrimp, it didn't seem to make a difference, and considering how expensive shrimp can be I think its fine to reduce the amount of protein. Over all this was delicious and I enjoyed it for days!

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This was an awesome recipe. Instead of just shrimp, i also added sausage to my etouffee. At first the roux was kinda thick and flaky, so i added a little water. I didnt have any broth/stock but overall it was great.

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This was sooooooo good! It exceeded my expectations.

I cut back on the cayenne a little because of previous reviews and my hubby's nose still ran and my son said it could of been spicier and it thought it was just the right amount of spice. But we all still loved it and ate every bite.

Do not omit the stick of butter at the end, it makes a difference! I thought it was creamy, rich and perfect!

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I used clarified butter to make my roux, it has a higher smoke point than oil while still retaining the delicious flavor of butter. Lets not forget that there is indeed a large French presence in Louisiana cuisine...butter wins!

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I have cooked this recipe several times now and each time I have shared it with different people and they have all loved it! I followed the directions to the tee!

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I cook this in a castiron pot using pre-jared roux. Never make roux with butter, always use oil. And remember, you have to be constantly stirring this so it will not burn.

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I just made this recipe for the first time and it is wonderful! I agree with most that I needed an extra bottle of clam juice. I also "pureed" the veggies as my husband isn't a fan of them. The consistency turned out smooth and silky. I have some leftover roasted chicken in the fridge that I'm thinking of throwing in the leftover, I also used extra large shrimp...yummy!

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I followed the recipe very precisely, but I thought it was very bland. It seemed like it had a lot of seasoning and smelled good when cooking, but when I served it...not so much. It needed a lot more salt and tabasco to make it edible. And I had my doubts about making a roux from oil instead of butter - and those doubts were justified. I should have used butter instead. I think it would have helped a lot with the flavor.