Top Rated Étouffée Recipes

by
Barenaked Chef
I got this recipe from Southern Living, which is probably my favorite magazine for recipes...and who am I kidding...for everything. It's relatively simple to follow for even the beginner cook!
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by
John Currence
The foundation of this étouffée-like dish is a brown roux that lends a deep, nutty flavor.
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We've played with the traditional étouffée method a bit to make our recipe quick. But this version of the Acadian classic—shrimp smothered in a roux-thickened sauce of vegetables and spices—is every bit as luscious as the original. For extra heat, add more cayenne or a touch of Tabasco sauce.
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by
Grace Parisi
Étouffée—from the French word for smother, stew or braise—is a classic Cajun dish of shellfish (or sometimes chicken) served over rice. Grace Parisi uses chicken breast, whole wheat flour and only three ounces of andouille sausage to make the recipe lighter.
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by
sbhardin
This is a recipe my sister Paula Evans came up with. She was looking for a healthier version for her stroller fit class. This is easy, quick and a healthy meal for any mom on the go.
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by
Mama's Kitchen (Hope)
I have a crazy Cajun neighbor here in TX and this is his recipe. Man is it ever good. You can use either shrimp or crawfish tails. I know crawfish may be hard to find in places so I posted it with shrimp! He uses more butter than I do- probably why his is better- BUT mine is lower in fat! Posted for World Tour 2005 Enjoy!
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by
larchie
There are a lot of etouffee recipes out there - I am not going to say this is the most authentic, or even the best, but it is pretty darn tasty.
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