This is my husband's favorite pie. I have been making it for at least thirty years. It is always delicious, and I always bake it in a brown (grocery) bag. It will smell like paper toasting for a little while, but it is fine! You can close it with a couple of large paper clips, that's what I use.

Reviewed On: Nov. 1, 2009

I was really disappointed in this recipe, I thought it sounded delicious. First of all, I only have 2 9" pans so that's what I used and it was fine. If you used 3 pans I guess it would come out more like a torte, with three thin layers. What was disappointing to me was the texture, it was more like a gingerbread-type texture, a little on the dry side. And it sort of tasted like gingerbread! I love gingerbread but that is not what I was expecting from this recipe I wanted a cake. I would not make this again.

Reviewed On: Jan. 27, 2007

This is a very good soup the way it is written. If you don't puree it, you are not having this soup the way it is intended and are missing something! Just before I pureed it I had decided that the next time I made it I would probably cut back on the chicken both because it seemed a little "watery". But once I pureed it, (one cup at a time so it didn't explode out of the blender!) it was a rich and creamy and wonderful soup. That COMPLETELY changed the soup...for the better. I'm not a fan of spicy hot, but I did enjoy the andouille in this recipe, it isn't too spicy. I think next time I'm going to try a breakfast sausage though, just to try it a different way.

Reviewed On: Nov. 19, 2006