Love this recipe! It is very authentic. I followed the recipe almost exactly except that I used fire-roasted diced tomatoes, which I highly recommend. Also, I found that even on medium low heat, the shrimp didn't take fifteen minutes to cook. Probably closer to five minutes. I didn't think it was to spicy at all, but I love hot and spicy food, so that may not be saying much. This recipe is great served by itself or over rice. Thanks for posting it!

Reviewed On: Jul. 26, 2008

This really deserves 4.5 stars. It's very good. I used two links of andouille and one link of chorizo, and almond liquer. I am intrigued by one poster who said they used breakfast sausage. I think I will try that next time. This recipe makes a lot of soup! But the leftovers are quite tasty as well. Thanks for the post.

Reviewed On: Feb. 26, 2008

This was awesome! We served it for Christmas dinner following the recipe exactly except for substituting low-fat half and half for the heavy cream. We used dry marsala wine and browned the pork in a non-stick pan (Anolon) to prevent any burning. We took the pork out of the oven two minutes shy of the recipe and let it rest for about fifteen minutes covered w/ aluminum foil, and it was juicy, tender and delicious w/ no traces of pink. Fabulous and elegant, thanks for the post!

Reviewed On: Jan. 2, 2008