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    You are in: Home / Southern / Crawfish (Or Shrimp) Etouffe' Recipe
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    Crawfish (Or Shrimp) Etouffe'

    Average Rating:

     2 Total Reviews

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    • on January 04, 2008

      I loved this recipe. My suggestions are to make sure you use the freshest ingredients. Especially for the shrimp. Buy it fresh, the cheap frozen kind will turn out a little rubbery and ruin a great recipe. And don’t skimp on the rice, because it is what make the dish even more delisious. Also, I didn't add the cornstarch. Instead, I used a ladel and got the juice out and used it as a soup. My wife loved it and I thickened my etouffe.

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    • on September 03, 2006

      Very good! I left out the oil listed at the end, and mine was quite thick without using the cornstarch and water mixture. I also left out the chives. I used smoked sweet paprika and I loved the subtle sweetness that it along with the brown sugar gave. A definite keeper!

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    Crawfish & Shrimp Etouffee

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    Nutritional Facts for Crawfish (Or Shrimp) Etouffe'

    Serving Size: 1 (452 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 489.7
     
    Calories from Fat 245
    50%
    Total Fat 27.3 g
    42%
    Saturated Fat 11.4 g
    57%
    Cholesterol 299.4 mg
    99%
    Sodium 515.6 mg
    21%
    Total Carbohydrate 26.5 g
    8%
    Dietary Fiber 3.7 g
    14%
    Sugars 16.5 g
    66%
    Protein 35.8 g
    71%
    Detailed Nutrition Values About Nutrition Info
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