This recipe can be summed up in one word, AWESOME! I am a huge fan of Cajun food and this is the ultimate comfort Cajun. As long as you like all of the ingredients use them it is wonderful. I have never been any good at making a roux but I have made this so much that I am now an expert at it. Made this for my in-laws who live in Louisiana and are awesome Creole cooks and they both loved it. Give this a shot, you will not be disappointed. I have been using this recipe for a long time and I thank you so much for sharing.

Reviewed On: Jul. 28, 2009

I made this for a dinner party as an addition to Irish Lamb Stew and it was a huge hit. I made no changes to the recipe whatsoever. As with the stew there were no leftovers at all. As a matter of fact I am making it again today for a friend who is having surgery. Unbelievably awesome! Thank you so much for sharing this!

Reviewed On: Jul. 23, 2009

As with others cut back on the dressing. I do prefer the ranch to blue cheese (just a personal preference). A change I made was to make my wing sauce (1/4 cup Texas Pete, 1/4 cup butter, dash garlic powder, dash of black pepper, combined in a sauce pan) and marinate the chicken in the sauce for an hour up to 24 hours before cooking the pizza's. I also top them with green onion after baking. I have been making this for over a year it is an awesome recipe. Thanks for sharing.

Reviewed On: May 28, 2009