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Shrimp Etouffee Recipe

Shrimp Etouffee

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Average Rating:

Total Reviews: 59

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  • on August 05, 2009

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    I made this last night and we were blown away.Shared with my neighbor and he said it was the best he has ever had.Followed the directions exactly and had no problems.

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  • on May 22, 2009

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    I've made this twice and it's absolutely fantastic. The first time, I used original Rotel and no hot sauce. It was very, very spicy. We loved it but it was nose-running, eye-watering HOT...!

    The second time I made it, I used a can of regular diced tomatoes and added the Tabasco. It still had a little fire but not nearly as much as the first time. I think I will do it this way from now on.

    Be sure to have a big pot of rice on hand to counteract the heat.

    In case you're wondering, clam juice can be found on the aisle with the tuna fish.

    Happy cooking...!

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  • on March 14, 2009

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    This is great! My husband loved it. However, for a person that LOVES spicy food...it was very spicy.
    This will be made in my house all the time though.

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  • on March 01, 2009

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    This is now on the weekly rotation. My family loves this dish. It's super easy to make. Be sure to use clam juice, I was out last week and tried substituting with chicken stock, it wasn't nearly as good.

    You won't be disappointed with this dish. Would also be good as an entertaining dish. Your guests will be quite impressed!

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  • on February 22, 2009

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    I made this for my boyfriend from Louisiana and even he thought it was too spicy. I'll make again but cut the spices in half at least. Also, shortened the cooking time by using a store bought roux...a great find on a trip to New Orleans.

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  • on February 26, 2008

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    The dish takes a lot of prep but the end result had a floury taste. I think that the flour needs to be reduced and the addition of andouille sausage (about 1 lb. would be a big improvement.

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  • on February 18, 2008

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    I am currently living in Seoul Korea and I made this dish for my husband. I doubled the recipe so I could take some to my Korean friends at a restaurant / bar we go to, and THEY LOVED IT. They have never had cajun food or even heard of it, but all I came home with was empty dishes! They said "americans like spicy food too" and I told them we love it!

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  • on February 16, 2008

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    Perfect flavor and spice. Made a great Mardi Gras themed dinner.

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  • on February 06, 2008

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    I made the recipe as written except that I used a can of diced tomatoes, not the suggested RoTel since there were green chilis in it and the dish was spicy enough. I also added no extra salt since there is salt in cajun seasoning. I would definitely suggest serving it over rice to help combat the heat. It was thick enough without adding any extra flour. My husband liked it and I would make it again but maybe cut back a little on all the pepper. It's a keeper.

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  • on November 15, 2007

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    Used the original recipe in one of Paula's books. The original used the butter and flour roux and water instead of clam juice. Since I don't do really hot stuff I used 1 tsp of black pepper, Tony's Seasoning and omitted the hot sauce. I also only had one pound of shrimp so I added mesquite smoked sausage after I browned the veggies. It still had a great kick and wonderful flavor and was ready in less than an hour. Thanks Paula!

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