OK..Everyone..This recipe is DELISH but BE PREPARED to STAND at the stove thee whoooole time. The trick to risotto is stirring it and stirring it and STIRRING it. Think "cream of wheat"! :) BUT it is a major hit! I added asparagus and some sliced mushroons. Super yummy! P.S If you can't find the rice that the recipe calls for, I used japanese rice "Botan". En-Jooooyy!

Reviewed On: Sep. 10, 2009

Yuky! Waaayyy to tart..not my speed for sure.

Reviewed On: Jan. 31, 2009

OK...I have lived in New Orleans for many years and basically this is a verison of a crawfish broil.. I WAS very good, I did add the corn first like many other readers suggested and I'm glad I did. Great Idea! Now...having had this dish before it was a little on the conservative side in terms of kick! I followed the recipe to the t, just to try it out BUT next time I think I may use zatarans fish broil mix OR louisiana crab broil mix..BUT other than that..Very tasty and SO QUICK! Love it! :)

Reviewed On: Oct. 21, 2008