One of the best fish dishes I've ever had. Instead of Cajun seasoning, I used Old Bay seasoning. Delish. My husband, who typically dislikes fish, thoroughly enjoyed this dish. I served this with brown rice and asparagus.

Reviewed On: May 19, 2009

My husband doesn't comment much on my cooking other than "thanks." Today, after a few bites, he exclaimed, "Wow! This is really good!" I love how it's so easy to dump the ingredients into the slow cooker, turn it on, go to work, come back, and it's ready. Some modifications I would make for next time -- 1) I cut the Pillsbury Grand Flaky Layer biscuits into quarters this time. Next time I will cut them into smaller pieces because the puff up so much. And if I have time, I would just roll them into little balls. 2) You definitely need at least 90 minutes to cook the dough through on high heat. Next time, I would go 2 hours. 3) I added celery, mushrooms, and white corn -- family like the veggies. I definitely would add some additional vegetables, like carrots and peas. They don't make the soup watery at all. 4) Be liberal with adding the liquid. I used chicken broth, thinking I added way too much after reading reviews. The soup came out PERFECTLY, not watery at all, even with the vegatables. I think I used at least 20 oz of liquid. Use low-sodium chicken broth to cut the sodium level in the dish (doesn't affect flavor at all). 5) I don't think you need much seasoning to this dish, although if you appreciate spices, it would blend nicely with the soup. I just added black pepper when I served it. Thanks for the great recipe. Definitely a keeper.

Reviewed On: Jan. 28, 2009

My family enjoyed this recipe. My two-year old took a bite and said, "mmm... good..." :) We had to bake it a little longer than 15 minutes, but it came out perfectly golden brown. In the future, I'd like to try it with more veggies mixed in and a more tomato-y sauce. We used the Grand flakey biscuits and they came out fine. I do wonder though, if I could use just half of a biscuit as a shell -- will it still hold up? I'll try next time and post my results.

Reviewed On: Jan. 19, 2009