DO NOT ruin your gumbo by using 1/4 CUP of cajun seasoning (ie Tony Chachere's) it's all salt. I even used half of the salt free blend and I'm trying to salvage it now. 1/4 Cup is a LOT of seasoning...start low and taste. Oh, and I like salt, that's the funniest part.

Reviewed On: Aug. 27, 2009

I hate thick chicken so I took the breast and sliced it in half (I guess you could pound, but this works better for me, it's easier). Also used my own spaghetti sauce, not the basic jar sauce. It was yum!

Reviewed On: Feb. 17, 2009

This was a huge hit. I did cook the bottom layer in the oven for about 5 minutes first and patted the meats dry. I personally don't like roasted red peppers so I skipped them but then added an extra layer of meat and cheese. Sliced black olives would have been good too. Adding the top layer of crescent rolls was pretty tricky so I was afraid it would look awful, but once cooked it puffed up and the presentation was fine. Don't forget to brush the top with the egg mixture. I've been asked to make this many times....oh and the leftovers are great for breakfast!

Reviewed On: Jul. 28, 2008