DELICIFABULOSITY! I made this yesterday, and it is now number 1 favorite of my family. I can't believe how much flavor it has, and am glad I doubled it. Being that New Orleans leads the title, I had to add a pinch of crushed red pepper, a dash of cayenne, and a heaping tsp. of Creole seasoning, Tony Chachere's original since my husband brought it home from New Orleans recently. I read reviews and also added 4 cloves of garlic since I doubled, and a 12 ounce bag of jumbo cooked, peeled and deveined shrimp. I threw in uncooked unpeeled potatoes and the frozen shrimp and frozen corn and simmered it for 30 minutes and it was just perfect. This one's a keeper!

Count me in this is the best I ever had! My sons and husband absolutely loved them. I did use a little garlic powder, and 1 C. chopped sweet onion because I didn't have chives. Wow! Over the top!

Made this Super Bowl Sunday, and although I also made the Ultimate Twice Baked Potatoes and roasted pork temderloin, this is the dish everyone raved about! It's absolutely amazing with the spicy flavor. I added about a cup of shredded cheese on top in the end, which made it look great and taste delicious. Thank you for this great recipe!

This is excellent and easy to make. Took to a party at work and it vanished.

My two sons wanted to know if they could rate this a BIG TEN BABY!!!!!!! This is a homerun, a rare find, a WINNER. I followed it exactly except for one thing. I threw in boneless breasts and tenderloins because I didn't have enough chicken breasts. I did exactly as written but when I came home from work I spooned out the chicken and set aside. I quickly and easily strained the sauce in the crockpot, added to a saucepan, and brought to a boil. I mixed about a tablespoon to a tablespoon and a half of cornstarch in a half cup of water. I whisked it into the boiling bar-b-q "Gravy", and served over the pieces of chicken AND red skin mashed potatoes. I chose not to shred the chicken, and Let me tell you MAKE THIS TODAY!!! Thank you for one of the best recipes I have found here!

SCORE for Richard! This meal rocks, and I am so glad I found it here! I used a 9 qt. coated cast iron pot, which after reading the raters, I knew it would need. I used a 4# bag of boneless skinless thighs, so easy and less fat. I added all the 5 link pack of sweet Italian sausage, just because I didn't want to freeze the two left over. I like lots of sauce, so I added two cans of diced Italian tomatoes instead of one. I think it's very important to add that after you brown the chicken and the sausage, when you add the liquids you need to scrape the browned bits off the bottom of the pot while you stir. I don't care for rosemary, so added dried thyme in it's place. Also, after simmering 25 minutes, I uncovered, skimmed off the fat, and simmered another 30 minutes uncovered till the chicken was tender, but not mush. I also doubled the mushrooms just because we all love mushrooms in my family. When it was done, I added a slurry of 1 Tbl. cornstarch in 1/4 C. cold water and added while stirring the pot. This gave it a thick smooth consistency which stuck to the egg noodles very nicely. My husband and sons raved! I will be making this for company or family get togethers, for sure. Thank you soooooooooo much on your very different but delicious twist on Coq au Vin!!!!

I love these cookies, I got this recipe from foodtv, Paula Dean makes them and they're our favorite cookie ever.

I just made this for the first time in my life today, always added either the canned version or with the powder in the envelope. That's what I grew up on, as a baby boomer. THIS IS NOT MY MA'S SLOPPY JOE!!!!!!!! It's ridiculously better! It is just plain old tasty, delicious, and easy to make. I made 6 times more than this, and it was enough for probably 15-20 people. I tasted when done, and it was a little TOO sweet, so I added two small cans of tomato paste with the same amount of water to tone it down. Also reduced ketchup by 1/2 cup so I could add 1/2 cup barbecue sauce, and was glad I did. I also added a couple pinches of red pepper flakes. This one's going down as a family favorite, My thanks to you for the recipe!

I made this for my family and it was very easy to make. I used half light mayo and half light Miracle Whip because my son likes it. The curry powder and lemon juice gave it a spicy kick, and the toasted slivered almonds that I just heated alone in a hot skillet gave it yet another flavor and crunch. The chow mein noodles on top was great too. Next time I made this, which I will, I will toss the tuna salad with cooked cooled bowtie pasta! Yum!

This recipe is just plain and simply FABULOUS............I made exactly as given, and the whole family loved it. Thank you for the recipe!

I LOVED THESE MUSHROOMS!!!!! Try this, sometime. first drizzle on olive oil, spices, one chopped and sauteed onion in a little olive oil, jarred drained chopped roasted red pepper, one slice provolone, a little shredded parmesan, and WOW!!!!!!!!!!!! I baked about 20 mins. in a 350 degree oven and served with a salad and some steak sauce. Thanks for the recipe! Just had to kick it up a bit...

I made this for the first time today to go along with a slow cooker pork butt I've been making for years. I have been searching for this sauce for 26 years, and I'm soooooooooo glad I found it! It's tangy enough, sweet enough, spicy enough, but I did add 1/4 tsp. cayenne pepper, and I only used 1-1/2 Tbls. mesquite liquid smoke. I used 1/2 tsp. Frank's hot sauce and I'm telling you, my two teen sons and my husband RAVED about it! It's simply THE BEST I've ever had and I've had lots!!! Thank you again for this keeper.

I made this pie for my husband last night, and he said it's the best pie he ever had......I think so too. That's something, because I am very hard to please. I cook like a fiend, but don't like to bake much but I'll definately make this again and again...to die for.......