ADVERTISEMENT
- Real Recipes from Real People -

ISO: Etouffee

Misc.
My daughter-in-law ate Etouffee in Louisiana recently and fell in love with it. Please help me find a recipe for her. THANKS!!!!!!
MsgID: 0048309
Shared by: Susan,CO
Board: Cooking Club at Recipelink.com
  • Read Replies (4)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Holiday Recipes (17)
  • December 23, 2006 Recipe Swap 17 HOLIDAY RECIPES More Holiday Dinner Menus and...
  • Havarti Cheese Ball (using cream cheese and feta)
  • HAVARTI CHEESE BALL 1 (8 oz) pkg Cream cheese, softened 1/2 cup shredded Wisconsin Havarti cheese 1/2 cup crumbled Stella Feta cheese 1 tablespoon dry white wine or milk 3/4 teaspoon chopped fresh oregano leaves 2 med...
  • Mandarin Orange Teriyaki Chicken
  • MANDARIN ORANGE TERIYAKI CHICKEN 1 tablespoon oil 1 1/4 pounds boneless skinless chicken breasts, cut into thin strips 1 package McCormick® Teriyaki Beef Skillet Paste 1/4 cup orange juice 1 can (11 ounces) mandarin ...
  • Cilantro Pesto (with low fat variation, food processor)
  • CILANTRO PESTO "Pesto can be used on anything but specifically pasta. I use it on potatoes, I spread it on grilled cheese (between the layers of cheese), you name it. It can be made with most herbs but specifically ba...
  • Low Fat Chewy Fruit and Oatmeal Bars
  • LOW FAT CHEWY FRUIT AND OATMEAL BARS 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 (8 ounce) container vanilla or plain low-fat yogurt 2 egg whites, lightly beaten 2 Tbsp. vegetable oil 2 Tbsp. ski...
ADVERTISEMENT
  • Rich Shrimp Salad
  • RICH SHRIMP SALAD Arlene Wanderman represents the Olive Oil Council. This recipe of hers for shrimp salad - almost a dip - is delicious even though it includes no olive oil. This can be made up to two days ahead. 1 (...
  • Dave and Buster's Blackened Chicken Pasta
  • Replace shrimp with chicken, I made this 2 days ago with chicken and it was perfect! Just add a little more of the blackened seasoning at the end! DAVE AND BUSTER'S CAJUN SHRIMP ALFREDO 10 oz large shrimp, peeled an...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Etouffee
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!