Reviewed: Dec. 22, 2005

Was a bit bland, but that is easy to overcome. The sauce is VERY RICH!

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Chicken_Livers_Stink

Cooking Level: Intermediate

Home Town: Clinton, Michigan, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 21, 2005

Very easy and delicious recipe! I made this for my Louisiana native co-worker as a holiday lunch surprise and she gave it the thumbs up!

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Jennie

Cooking Level: Intermediate

Home Town: Danville, New Hampshire, USA

Living In: Londonderry, New Hampshire, USA

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Reviewed: Dec. 17, 2005

During the thicking time I tasted the dish and it was pretty bland. I added my favorite cajun seasoning, Tony Chachere, and it really helped. Next time I will add about a tablespoon of it along with the paprika. I enjoyed this dish, but not sure how often I will make it due to the LONG prep/cook times.

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darkmite2

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Reviewed: Dec. 10, 2005

Mmm, wonderful! I added some cayenne pepper to give it some kick.

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Crystal

Cooking Level: Beginning

Home Town: Pembroke, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Dec. 1, 2005

I'll have to try this recipe again. I used olive oil instead of butter and cooked shrimp, which turned out chewy because I added it too early. I also used cayenne which made it way too hot. I'll have to repeat this recipe so I can give it a fair score.

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SPARKLINGSUGAR

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Reviewed: Nov. 27, 2005

This is a great recipe. I reduced the water amount as recommended by other reviewers. Very tasty. Can't wait to make it again

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okimadoki

Cooking Level: Expert

Home Town: Nuremberg, Bayern, Germany

Living In: Austin, Texas, USA

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Reviewed: Nov. 9, 2005

This recipe is AWESOME! The first time I made it, it turned out great and was delicious! I used shrimp and worried when my onions & celery browned too fast, but by the end, it smelled and looked wonderful! My 15-month daughter, who has never cared for shrimp, gobbled them up! I will definitely make this again!

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WEBANGEL14

Cooking Level: Intermediate

Home Town: Latrobe, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Nov. 3, 2005

I scaled the recipe down and still it was terrific. As per some of the reviews, I added a bit less water. I also added some cayenne pepper.

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linda

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2005

My husband and I loved it!!! Being a beginner cook, it was really easy....2-3 cups is too much water though but still very good!!! I will be making this again!!

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CANICAA

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Reviewed: Oct. 9, 2005

After making this recipe I can honestly say I wouldn't be upset if I were served this in a restaurant!

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Jessica

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Reviewed: Aug. 30, 2005

This was terrific! Made it for a dinner guest and her two 10 year old boys and even they asked for seconds! I used frozen pre-cooked shrimp thawed and chopped and it turned out terrific! Also added more salt for flavor. Definitely making this one again!

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Mrs. Seaman

Cooking Level: Intermediate

Home Town: Glendale, California, USA

Living In: Arlington, Massachusetts, USA

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Reviewed: Aug. 30, 2005

This recipe was awesome!!! Not too much work and absolutely delicious. I scaled the recipe to 10 servings and substituted chicken broth (1 1/2 cups) for water as one of the other reviewers suggested. This will be a great recipe for entertaining. Thanks!

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JENNY2473

Cooking Level: Expert

Home Town: Caledonia, Ontario, Canada

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Reviewed: Aug. 2, 2005

Great! I love the spice in this. I left out the mushrooms for JRW, and it turned out great. Made it with brown rice and garlic biscuits.

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Jul. 25, 2005

I had some crawfish etoufee while in nawlins last year and it wss incredible. so I decide to try and make some at home. my wife refused to eat crawfish which led me to this recipe. I reduced the recipe to 6 servings. I used chicken broth in place of water, added a heaping tablespoon of tomato paste, cut back on the paprika a good bit. I was astonished! this tasted perfect. this will be a regular for me. Also as others have noted. when reduceing the recipe don't forget to cut back on the water/chicken broth and cook times will be greatly reduced as well.

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John S.

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Reviewed: Jul. 20, 2005

This recipe worked out perfectly and was delicious. I strongly recommend it!

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SQUALL26

Cooking Level: Intermediate

Home Town: Middlesex, New Jersey, USA

Living In: Somerset, New Jersey, USA

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Reviewed: Jun. 22, 2005

I took this to my Texas Holdem poker nite. Everyone loved it. I made this for my Texas Holdem Poker nite. They all loved it. I took some suggestions from others and I used chicken broth instead of water, less water if you halfed the recipe, cajun seasoning, doubled the mushrooms and added small can of tomatoe sauce. I used 2 lbs shrimp and pound of imitation crab meat. Plenty of seafood! Awesome!! Thanks Ann

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SYNDI111

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Reviewed: Jun. 13, 2005

I definitely made a smaller portion of this as it was just myself and my husband. I didn't put in the celery since my husband hates it and picks up on the taste of celery in anything. Overall it was an excellent recipe and I will definitely be making again.

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TAD5417

Cooking Level: Expert

Living In: Lakeland, Florida, USA

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Reviewed: May 18, 2005

Absolutely fabulous, even for those of us who are beginner cooks. Thank you so much!

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JOANNABK

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Reviewed: Apr. 11, 2005

EXCELLENT! Needed something quick and tasty for dinner, and this was perfect! Thanks, Ann!

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OSuzyQ

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Reviewed: Mar. 20, 2005

Now I realize why the author makes enough for 20 - this recipe was delicious! For my family, I cut the recipe down to serve 5. Thank you to everyone who warned me to cut back on the water proportionately. I found the cooking times could be decreased as well, probably because the quantities were smaller. Anyway, I used thawed and chopped orange roughy instead of shrimp, chicken broth instead of water, a bit more garlic, and a teaspoon of cajun seasoning. I served it over white rice and everyone loved it. I can't wait to try this again with shrimp or crab meat. Thanks for sharing!

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