Comments on: New Orleans Style Crawfish Étouffée

By: mommykit

mommykit — Tue, 17 Apr 2012 19:02:40 +0000

Thanks for a great recipe! I used whole frozen already cooked crawfish; it’s all that is available in our town. I just shortened the time; it was no problem! This was also my first time having this dish; it was great!

By: mommykit

mommykit — Tue, 17 Apr 2012 18:58:44 +0000

I made this for my husbands’ birthday and it turned out great. The texture was smooth and not too salty with a wonderful mingling of all the ingredients!

By: lilbit0312

lilbit0312 — Fri, 19 Feb 2010 15:55:22 +0000

I made this for my husband on Valentines. He always ordered Crawfish Etouffee at the local cajun resturant but it closed last year. He LOVED it! I was surprised at how good it is (first time to taste it) and how simple it was to make. Thanks

By: UptownEating

UptownEating — Wed, 19 Aug 2009 21:14:41 +0000

Are you using frozen crawfish tails in this recipe? If so, 12 minutes sounds like a long time to let it simmer since they are already cooked. But maybe I’m just too hungry to wait that long. Besides that, seems like a pretty classic etouffee recipe – I’m sure it’s great!

By: srob

srob — Wed, 12 Aug 2009 15:24:59 +0000

My mouth is watering already and I didn’t even get past the picture!

By: Frank

Frank — Thu, 06 Aug 2009 04:33:32 +0000

Thank you Ree. This is a really good dish, you have to make it and taste it before you rate it. The first rating was posted in less than a minute after the recipe was logged on. ???

By: Ree Drummond

Ree Drummond — Wed, 05 Aug 2009 12:02:34 +0000

Oh my gosh. How can this look so good at 7:00 in the morning? Delicious, Frank!

By: Courtney

Courtney — Wed, 05 Aug 2009 00:58:43 +0000

Exactly the recipe I’ve been looking for these days. Thanks