Great Recipe...they were a hit at the party I took them to last night. I made a few substitutions for what I had on hand: I used pinto beans instead of black beans and cilantro in place of parsley. Also, I had some extra shredded chicken that I was using for another recipe...so I used that. I baked mine in a 475 degree oven for about 15 mins...oh and I didn't freeze them cause I didn't have the time. Turned out great.

Reviewed On: Jun. 28, 2009

Really great recipe base. Like others, I tweaked the recipe for what I had on hand and for health...first I substituted egg whites for the whole eggs, I used on 8 oz container of low fat vanilla yogurt for the oil, reduced the sugar to 1/2 cup, increased zucchini to 2 cups (and squeezed liquid out), and increased vanilla to 1 tablespoon. Oh, I also didn't put in the cranberries, cause I didn't have any. I know this is alot of changes and therefore may not even be considered the same recipe, but without the direction of this recipe, I wouldn't have know where to start with my bread! So I give it 5 stars for being a consistantly great bread recipe despite alterations. Thanks!

Reviewed On: Jun. 16, 2009

Great Recipe. I do not do much Cajun cooking myself, nor does my family eat it very often, so I don’t have anything to compare this to, but all I can say for sure is that everyone loved it (except my son, who thought it was too spicy). I did tweak the recipe a bit to accommodate what I had on hand: first, I omitted the oil altogether and added salt to the veggies so they would sweat a bit and not burn, second, I used chicken stock instead of fish stock, third, I used scallops instead of shrimp, and fourth, I didn’t have oysters, but I did have light smoked sausage, so I added that in its place. I know this sounds like a lot of changes, and it was…but for me not knowing how to make gumbo, this served as a great starting point. So, thank you Sara for the recipe and the inspiration!

Reviewed On: Jan. 15, 2009