Last night, I made this for the second time in 2 weeks. Everyone loves it to the point that I will never have leftovers. I used Tony Chachere's Creole Seasoning to get the perfect amount of spiciness(a small amount goes a long way). I also only used a cup of heavy cream and corn starch to thicken the sauce.Fresh asparagus made it perfect.

Reviewed On: Jun. 15, 2009