Zatarains Étoufée Base, 3.2 oz (Pack of 12)

I reviewed this once before, but don't know where the review went. Years ago, I used this mix all the time, but then could no longer find it in the grocery store. That was before the internet, and I had forgotten about it when I went online years later. Finally, I thought of looking for it at Amazon. There it was! Only, you had to buy 12 boxes, but that was okay, since it was at a good price and I loved the stuff. Only, now the shrimp creole was brown looking, even with tomato sauce.It tasted the same, but every time I looked at it, I felt like I was eating spicy brown gravy! This last batch I got, however, is back to red coloring. I use it with shrimp for creole. Or I use it with chicken for cacciatore, adding a little red pepper flakes. You can also add half a cup each of green peppers, onions or celery to the mix to make it more nutritious and tasty. It's tasty enough without those added vegetables, though, and then all you need is an 8-ounce can of tomato sauce, water and a tablespoon of butter.

This was so amazing! I would definitely advise anyone making it to add gumbo file to taste while the gumbo is boiling for that true gumbo taste. My family and I are from New Orleans and we all agree that this gumbo rocks. Awesome!!!

I use this for quick gumbo. I mix with salmon, shrimp, sausage, and some canned crabmeat, along with veggies and cook on the stovetop and it comes out good. I also use this with stew beef, potatoes, carrots, and other veggies in the pressure cooker, and that tastes good too.It definitely has that spicy creole flavor to it, but it is not hot spicy, so it will appeal to people who may pass on hot pepper spice.

We love gumbo, but I don't always have time to make a roux. This is a definite help to speed up supper. Tasty and quick. I usually add extra peppers, onions, and smoked sausage, chicken and shrimp. A handful of sliced okra and you're good to go!

OK. I just had a batch for dinner.I did mine with a big handful of frozen shrimp, on a healthy pile of white rice.THIS STUFF IS FINE.If you have ever had gumbo, you know that it is one of life's FINE things.No hesitation here. Just add your favorite meat, and rice, and follow the simple directions. Perfect.As for the level of picante: my elderly New England-raised mother said, "It's a bit spicy for me... but I'm eating it..."Yep. She sure was - And she had two bowls of it, too!Primo. Get the big package.

Have not seen this in store for a few years, so I was excited to pick it up online once I found it. Honestly I couldn't remember what it was supposed to taste like since it had been so long. But I made a box a few nights ago and very much enjoyed it. Tossed some shrimp in and put it over rice. Ate the rest the next afternoon after work.

For a quick, delicious dinner, this product is hard to beat. I wish it were available in my local stores, but buying it in bulk is a great value. Be aware it does not contain the rice, so be sure you have some instant rice (if you need quick) as well as the seafood. I use it with Costco longustino (comes in 2-lb packs, frozen), which comes out tasting like crawfish etoufee. The only real inconvenience is the recipe calls for 2 Tbsp of tomato paste (don't use more), which generally means opening a small can of the stuff, the balance of which, for me, doesn't often get used before going bad. But I've found 4 tbsp of spaghetti sauce works as well, and I often have some of that around or will use it up in a short time.

This is very easy to use to make great Etouffee. I use this as a base starter and add additional items, garlic, onions, olive oil... to make it even better. Gave 2 to my daughter to tray and she also made fantastic shrimp etouffee.