Comments on: Cajun Crab Etouffee

By: Beryl

Beryl — Wed, 05 Aug 2020 17:57:14 +0000

In reply to Paulettr. Hi Paulette, I would say not more than three days max. I would try to eat it within two days or freeze it on the second day to be on the safe side..

By: Paulettr

Paulettr — Wed, 05 Aug 2020 16:44:37 +0000

Hi. I want to know how long it will keep in the refrigerator.

By: Zoila

Zoila — Mon, 07 May 2018 01:47:59 +0000

Your recipes are outstanding. Some recipes call for cooked crab or crawfish. How do you do this? What is a Spanish or Bermuda onion? How many quarts of oil do I need to fry chicken? Some recipes call for the oil to be poured to a depth of 4 inches and I don’t understand what that is. I have a few other cooking related questions that I would love to ask you. Please send me an email to the above.

By: Toni

Toni — Sun, 11 Dec 2016 02:58:51 +0000

I had bought a pound of canned crab claw meat a week ago and looked for a Louisiana or Charleston recipe to use it with. This was by far the most appealing recipe. I followed the directions as given, except, I had no Rotel and substituted 2 cans (rather than one) of diced Mexican style tomatoes, and I used all of the crab except half a cup for a cheesy crab dip tomorrow. I love rice, but we have had it a lot lately and I had found some wonderful looking pale green garlic pasta at Grocery Outlet, the same store where I got the crab, which turned out to be quite good, especially for 6.99 a pound. I added a whole stick of butter since more tomatoes and crab were added. Had no creole seasoning, but added plenty of chopped garlic, a teaspoon of Greek seasoning, a teaspoon of season salt, and a little black pepper.
Poured the crab etoufee over the pasta, stirred gently. It was delicious. Thanks for the recipe.

By: Beryl and Mike

Beryl and Mike — Sun, 14 Nov 2010 19:52:40 +0000

I stumbled onto your site and I must say I am so happy that I did. What joy your girls are and the recipes are so simple. You all make it appear that you are having so much fun. You give off a feeling of happiness, home and comfort. Thanks.
DA

By: Beryl

Beryl — Sat, 15 May 2010 10:50:12 +0000

In reply to Anne.

Hi Anne,

I’m sorry yout etouffee didn’t come out right. 4 cups of water is too much. Just add enough water so that it is the consistency that you want.

Mike

By: Anne

Anne — Wed, 21 Apr 2010 23:39:29 +0000

Oh, no. I’m sorry to say that mine didn’t turn out right at all! I mean, it was very tasty, but it was like crab soup — MUCH too watery, even after I gave up and ladled about 1 cup worth of liquid out of it at the end. What did I do wrong?? Was I not supposed to add the 4 cups of water at all? (I notice that it is in the directions, but not in the list of ingredients.) I’m disappointed. 🙁

By: Anne

Anne — Fri, 16 Apr 2010 20:34:59 +0000

Can’t wait to surprise my husband with this recipe — I’m so glad I found your site! (Your girls are just beautiful, too.)

Thanks — I’ll let you know how he likes it!

By: Beryl

Beryl — Sun, 24 Jan 2010 21:06:12 +0000

In reply to Naty. Hi Naty, You could use a little cayenne pepper, garlic powder, black pepper and salt.

By: Naty

Naty — Fri, 22 Jan 2010 03:52:45 +0000

I live in Toronto. I don’t know where to buy Creole’s seasoning. Do you have any substitute for this?

By: Kent Blumberg

Kent Blumberg — Mon, 13 Jul 2009 00:33:23 +0000

Looks yummy! When shall we come over to eat? ;-D

By: Beryl

Beryl — Wed, 17 Jun 2009 23:54:29 +0000

In reply to Pat. Yes, I agree. We just need to figure out how to do it! In the meantime, you could just copy and paste the recipe part to a Word document, then print it. We really appreciate you visiting our site and enjoying our recipes. Thanks for dropping by!

By: Pat

Pat — Wed, 17 Jun 2009 16:58:28 +0000

These receipes need an icon that allows for printing the receipes ONLY. Ink is too expensive to be printing all the video pictures.
THANK YOU,