I love the flexibility of this recipe. I am not a fan of celery, so I substituted fresh okra (I sauteed the okra in oil for 20 minutes prior to adding to the recipe). That worked well :) My husband does not like crawfish, so I substituted 1 lb of cooked, diced chicken breast to the recipe at the same time that I added the vegetables. That also worked well :) Instead of fish stock, I used chicken broth. My family loved the resulting dish -- this is definitely a keeper!!

Reviewed On: Jun. 4, 2008

I followed the previous reviewer's modifications to make this cake. I put mini marshmallows on the bottom of the pan, then poured the yellow cake batter over it. Then I arranged sliced fresh strawberries on top of that, and poured strawberry gelatin powder on it. After 30 minutes in 350 oven, however, the cake was still liquid at the center. So I baked it longer, checking every 5 minutes. The cake was done after about 45 minutes of total baking time. The marshmallow crust was browned, but thankfully not burned and it tasted fine. The cake was delicious! It was also easy and fun to make. Note: next time I will try using just 3 oz of gelatin powder instead of 6 oz.

Reviewed On: Aug. 22, 2007

Very easy, quick, and tasty! :) I was a little skeptical at first, but this turned out to be a great recipe for okra. I don't like celery so I omitted the celery and used 1 bell pepper instead. Also, I added some garlic powder, paprika, and a small amount of cayenne pepper. I used canola oil for sauteeing instead of bacon grease (I omitted the bacon altogether to make it more healthy). The result was very yummy! And we didn't have a problem with the "slime" normally associated with okra -- maybe sauteeing the okra took care of this. I will definitely make this again.

Reviewed On: May 6, 2006