Reviewed: Jun. 19, 2006

Made this over the weekend--very good but I changed a few things, so I gave it 4 stars. Added Ro-Tel tomatoes and used Clamato juice. Also, when cooking anything Cajun you have to use the trinity: bell peppers, onions and celery (not in recipe). I also cooked shrimp separately and used the stock as liquid for the soup. I would suggest cooking the rice separately too and adding the soup to it per serving. I cooked the rice in the soup and it turned pink—still good, just a bit weird looking. The Ro-Tel tomatoes and shrimp boil (in the stock) made it plenty spicy. Yum!

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AKENNEDY999

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Reviewed: May 13, 2006

Great Recipe - I added a can of diced tomatoes falvored with red peppers, cajun seasoning, celery, and spicey Clamato juice - it was excellent!

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tlc

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: May 6, 2006

Loved this! Added bite sized tilapia with the shrimp and right before serving added the juice of a lime and some fresh cilantro. It was good without but the lime added some freshness and I just like cilantro with anything hot.

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HSLONKA

Cooking Level: Intermediate

Home Town: Colorado Springs, Colorado, USA

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Reviewed: Apr. 26, 2006

at first i thought it needed more vegetables, but i decided to go with how Big Ed makes it and i'm glad i did, it was great!

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PNMWNGY

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Reviewed: Apr. 25, 2006

If it was up to me I would give this recipe 2 stars; but I gave it 4 because my husband loved it. I think it was my fault it didn't turn out. By the time we were done eating we were actually sweating....I put to much hot sauce in. (ha ha)

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krstnbradford

Cooking Level: Intermediate

Home Town: Ridgecrest, California, USA

Living In: Scottsboro, Alabama, USA

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Reviewed: Apr. 15, 2006

This was so good that my boyfriend didn't stop talking about it. Thanks for the great and easy recipe.

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Jeanine

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Reviewed: Apr. 11, 2006

This recipe was excellent! My husband loved it! Very foolproof, and each person can spice it to their liking with hot pepper sauce.

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Cheryllee

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Reviewed: Mar. 14, 2006

AWESOME! I had a hard time finding the clam juice so I used 2 cans of minced clams, tasted great!

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MARYANAYA

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Reviewed: Mar. 8, 2006

I changed this a little - used light butter and added extra at the end to mellow out the acidity. I omitted rice, but put in lots of sliced celery with the bell pepper and onion (I used yellow onion). For fish, I threw in 1/4 lb raw small scallops & 1/4 lb raw tilapia chopped, and simmered for 5 minutes. Then I added 1/2 pound each of pre-cooked mussels and small shrimp, brought back to a simmer, and turned off heat. Let it rest for 10 minutes... and it was fabulous! Served w/ crusty whole-wheat french bread.

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ROCKES

Cooking Level: Intermediate

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Reviewed: Mar. 6, 2006

I added cayenne pepper to this and it's beyond perfect!

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rocket101

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Reviewed: Feb. 27, 2006

Excellent soup! Even my kids liked it. I might put less rice next time. After the soup sat for a while it became very thick. But tasted great, quick and easy. I will make this again.

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chantal

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Reviewed: Feb. 27, 2006

So delicious. I used spicy clam and tomato juice and omitted the hot sauce.

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seylette

Cooking Level: Intermediate

Home Town: Managua, Managua, Nicaragua

Living In: Vancouver, British Columbia, Canada

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Reviewed: Feb. 22, 2006

This was really good. My house is full of males who dont think soup for supper will be enough but with some sweet cornbread on the side nobody went to bed hungry. I tripled the recipe and added extra shrimp and rice. I will for sure make this again.

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BURNSCHRISTAL

Cooking Level: Intermediate

Home Town: Ingleside, Texas, USA

Living In: Aransas Pass, Texas, USA

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Reviewed: Feb. 20, 2006

This was very yummy! reminded me of the south. I did do some additions as others recommended, and I seem to always add to recipes anyway for my tastes... 3/4 c bell pepper, 3/4 c celery, 1/3 c green onions, 2T chopped garlic, 3 1/2 c low sodium V8, 1/2 t thyme, 1/2 t basil, 1/2 t pepper flakes, 2 bay leaves, 1 t cajun seasoning, 3/4 c rice and 1 lb shrimp. I wanted it a little bit more hearty of a soup for dinner. It was very delicious and will be making it again!

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Mel

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Reviewed: Feb. 20, 2006

My boyfried and I loved this soup. I subsituted Spicy V8 for the regular for extra kick since the grocery store was out of red peper flakes and so was I. I will definately make this again!

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Kim W.

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Reviewed: Feb. 20, 2006

Yummy! I added about 6 cups of V-8 juice because I was making a large pot of soup and chicken broth instead of clam juice. I also added celery. Very yummy! Good to play around with maybe add okra or a can of rotel like others suggested! Thanks so much..always a plus when hubby likes it!

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Feb. 19, 2006

This recipe is AWESOME!! For the base, I used two 32oz containers of low-sodium chicken broth, clam juice (look for it in the international foods aisle or near the tomato sauce), one 28oz container of crushed tomatoes, and the sauteed garlic and green pepper (I substituted the green onions with onion powder). Use the spices liberally and to your taste (you can't really measure herbs) but don't add salt until you've tasted it. Clam juice is REALLY salty. I let the base simmer for about 30 minutes, then I added one pound of shrimp, two containers of lump crab meat, and a pound of tilapia. I cooked it for another 5 or 10 minutes, then shut it off. You can even remove the soup from the heat, then add the seafood. The heat from the mixture will cook it. It's so good by itself, I didn't add the rice. It's great as is!

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DChrissy

Cooking Level: Expert

Home Town: Mount Rainier, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Feb. 19, 2006

i took advice and added (mind you recipe was scaled to 10 servings) 1 cup celery, 10 oz clams, 14.5 oz can of diced tomatoes, 1 tspn cajun seasoning, 1 tsp hellfire sauce, and doubled the red pepper flakes...the end result was not only the best soup i have ever made, but perhaps the best soup i have ever tasted...as a tough rater this is the first 5-star i have given

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rdd

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Reviewed: Feb. 18, 2006

Easy to make switched peper flakes with red peper powder

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Koro

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Reviewed: Feb. 17, 2006

This is a really great recipe with a lot of good ideas from other reviewers! I chose to use a 28oz can of diced tomatoes instead of the juice and water, added a can of clams, 1/4 cup of green pepper and 1 cup of rice instead of the half cup. I wish I would've just added the half cup though cause it ended up being more like a jambalya instead of soup! Still a great recipe and will for sure make again.

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