No ImageShrimp Etouffee

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  1. Constantin

    Easy to make, the recipe steps with pics in details is perfect for even a beginner cook. Nothing to add all the seasoning is perfectly balances the vegetables with the shrimp. Thank you.


  2. Sandy

    He says at least two times that you ll need two cups of shrimp stock.

  3. Ryan

    Love the recipe, been a fan of the site since the beginning. One critique I would add is that when it comes to adding the stock to the roux, highlight how much you are adding. As a person that follows recipes to the letter, I made the mistake of adding the entire 2 quarts. I do skim through the recipe before hand but saying the quantity again during that step helps remind the reader exactly how much to add. Thanks again for all that you do!


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  4. Carmen

    Made it for the first time tonight and it was delicious! Easy to make and definitely a recipe to keep and repeat!


  5. veronica

    My first attempt at Etouffee. What a success.I made a spicy version with 2 jalapenos, sriracha hot sauce and dirty rice made with Andouille sausage. Fabulous favorite!


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