Shrimp Etouffee

From: GirlyJu

On Jun 10, 2008

This recipe was fantastic! I added about 1/2 tsp of store-bought cajun crab boil to the water when making the rice, and then when the rice was done, I added chopped green onion. The rice had bite to it and a nice texture. I served the etouffee with baked catfish filets (2 lb catfish filets sprinkled with 1 tbsp lemon juice, 2 tbsp melted butter, 3/4 tsp cajun seasonings and baked 15 minutes at 350). I topped the catfish with the etouffee, then served both over the rice. I served with a spinach salad and crusty french bread. *DELISH!!*

From: Chef #785090

On Mar 8, 2008

Fantastic recipe! First time I ever made Etouffee, but it surely will not be my last. I did not have crawfish, but 3 parts shrimp 1 part crab meat is an excellent combination. Also, a seafood broth goes well as a substitute.

From: NVirginian

On Apr 25, 2007

Incredible! I had to make this for my DD's French class project and it was the biggest hit at the dinner, thank you! My DD called it an "easy A". I had to triple the recipe and there wasn't a single scoop left. Some people came back for thirds even though was plenty of other foods to choose from. We changed this just a little bit. We didn't have any beer so we substituted with additional chicken broth, reduced the salt to 1/2 tsp and added 1 tsp cajun seasoning. Also, after adding the shrimp and broth we only simmered it for 10 minutes to prevent the shrimp from becoming overcooked. Delicious!

From: Chef #178048

On Dec 30, 2004

This was a great recipie. It was easy and fun. At first I thought it wasn't going to be good when I first put the vegetables in because all the butter/flour mix was sucked up by the vegetables. So that it wouldn't burn I added my chicken stock early. It came out great. I also used wine instead of beer (because I didn't have any) and it came out really good. Next time I'll use the dark beer as recommended. Thanks for the recipie