About this recipe: Étoufée is a Cajun and creole seafood dish, very popular in the city of New Orleans and the bayou of the state of Louisiana in the United States. The dish is typically some form of shellfish served over rice, in this case crayfish. The word 'étoufée' means 'stuffed' or 'smothered' in French - in Louisiana, to 'smother' food means to simmer it in a small amount of liquid, often with loads of spices and seasonings, creating a sauce served over rice. Perfect description of this gorgeous recipe for crayfish étoufée!
For Kerms, the water is supposed to be for the rice. Not the etouffee. I think that was your mistake. - 03 Apr 2009 (Review from Allrecipes US | Canada)
I tried to make this etouffee and it was a disaster! I think the measurements might be wrong. With 3/4 cup of butter (that's a stick and a half of butter) and 6 cups of water, I basically ended up with butter soup. The recipe only calls for a couple of tablespoons of tomato sauce. Within 6 cups of water, that doesn't do anything. Maybe its supposed to be tomato paste? I'm not sure what I did wrong, but I basically ended up with melted butter floating on top of slightly tinted water. I ended up having to throw the whole thing out. It was very disappointing because all the shrimp (I didn't have crawfish) was wasted. Maybe I did something wrong, if so please tell me! I was so excited when I read the other reviews. Mine just didn't turn out anything like it. - 12 Feb 2009 (Review from Allrecipes US | Canada)
Super easy! I am from Louisiana and agree with other reviews...etouffee should not contain canned soups! My entire family enjoys this recipe! - 07 Aug 2007 (Review from Allrecipes US | Canada)