Awesome, with changes suggested by previous reviewers: curry powder, sour cream (a must), something just a little bit spicy (I added white pepper). I used an acorn squash b/c that's what I had. I have been giving my winter squash from the CSA away to friends b/c I didn't think it could be good (other than for baby food), but this recipe made a believer out of me that winter squash makes an amazing soup! I found a roasted winter squash seed (like roasted pumpkin seeds) recipe on this site and made those last night, too!

Reviewed On: Oct. 19, 2009

I thought this recipe was great. I think it would have been great even without my alterations. I only used about 14 ounces of shrimp b/c that's how much I had, but I added about 1 pound of sliced turkey sausage. I used 10 cups of water (more than others) because I like it soupy. I also used some Old Bay seasoning to spice it up to my tastes.

Reviewed On: Sep. 24, 2009

In my opinion, the only thing wrong with this recipe is the amount of water and cook time. I have a similar recipe from a trusted cookbook that calls for using dried beans (unsoaked)but to cook for 2 1/2 hours (a whole hour longer) AND calls for 1 1/2 quarts of water. YOu can soak if you want to cook for shorter period of time, BUT the whole point of cooking a long time is to give the pork flavor and salt a chance to penetrate the beans. I would not recommend waiting until the beans are almost cooked to add the meat (like one reviewer said she was going to do) b/c the beans will likely be flavorless; the meat may taste better but the beans and broth will be flavorless. I think the rice thing comes more from the Louisiana area.

Reviewed On: Sep. 20, 2009