Reviewed: May 11, 2002

An excellent recipe. Be sure to cook down the vegetables to give it the right consistency.

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AMADOU

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Reviewed: Mar. 25, 2002

A good recipe but I scaled down the water so it would cook faster. I would make this recipe again Brandy Long

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BRANDYLONG

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Reviewed: Mar. 18, 2002

Used chicken broth instead of 1/2 of the water to make the sauce a bit richer. Also added crabmeat just a few minutes before serving. Very tasty.

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TEDPANOS

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Reviewed: Mar. 7, 2002

This recipe was outstanding. I did add a little more red pepper as my husband and I prefer our Cajun seasoning very spicy. Would probably be a little too spicy for young kids and teens.

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NANCYDIAZ

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Reviewed: Feb. 24, 2002

the best since i was in la. my family loves it just added a little more crushed pebber and extra garlic about 10 cloves its the best we love it and a great easy company dish

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POIGIRL

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Waianae, Hawaii, USA

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Reviewed: Jan. 26, 2002

I thought this was great, and so did my husband from New Orleans. It was time consuming, but very easy. I added a little more flour at the end because mine wasn't thickening like I thought it was supposed to.

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LYNNE119

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Reviewed: Nov. 15, 2001

This is a very good seafood recipe. It is perfect for company. I added more mushrooms and 2 cans of lump crabmeat. Delicious!

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Panama Ron

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Reviewed: Jul. 20, 2001

Very tastey and satisfying when eaten with brown rice.

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Lancey

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Reviewed: Jul. 12, 2001

This is truly a five star recipe. The only four star rating was for Quickness, but keep in mind that this recipe isn't meant to be a quick recipe. It's worth spending all the necessary time to prepare this succulent dish the right way :) I can't wait for the next opportunity to make this dish!

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