Reviewed: Oct. 15, 2009

Great stuff! We use 2 lb of shrimps and add brown rice in it! Loved it!

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Jean Miller

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Reviewed: Jul. 20, 2009

I usually don't change recipes the first time around, but when I saw the directions for using all these pots, I decided to make prep simpler. I sauteed the onions and garlic down, added broccoli and stock to the onion mixture and cooked down for about 10 minutes. Used golden mushroom and cream of broccoli (EXCELLENT flavor!) soups, and 3/4 teaspoon of Tony Chachere's in place of the Creole seasoning and hotsauce. Skipped the cornstarch. Also, as much as I love me some cheese, I just sprinkled it on the top as a garnish. So I got the taste without the calories. It was YUMMM!! Thanks for another winner!

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Phyllis

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Metairie, Louisiana, USA

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Reviewed: May 15, 2009

Made this soup with halibut chunks. Let it sit for 24 hours before serving. Fabulous flavour!!

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sandover

Cooking Level: Intermediate

Home Town: Vancouver Island, British Columbia, Canada

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Reviewed: Mar. 28, 2009

Made this for dinner last night and it was wonderful!! I did substitute cream of shrimp for the cream of celery and I really recommend trying this. It gives the soup a rich seafood taste that just adds depth to an already delicious soup. I will definitely be making this again. Thanks for a super recipe!!

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MTNDEWNUT

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Reviewed: Mar. 2, 2009

Excellent recipe and super-simple. I made a few changes according to my personal taste. 1. caramelized onions for 40 minutes, also used about 3 times as much onion and garlic as called for 2. mixed the shrimp into onion/garlic/butter/hot sauce before putting into the soup but did not cook them as I was worried the shrimp would become over-cooked 3. subbed creamed corn and chedder cheese soup for cream of chicken and celery 4. added about 3 tablespoons of lobster base to soup once it got hot 5. used old bay as well as increased amounts of hot sauce and cajun seasoning

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bernarda

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Reviewed: Aug. 7, 2008

Original taste with a kick and a great smell

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mefood

Cooking Level: Expert

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Reviewed: Apr. 18, 2008

This was a very excellent recipe. I substituted shrimp for the crawfish and my 4 yr old son could not get enough. He had me picking out the shrimp bc it was so good. I will def make this again in the winter time.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 10, 2008

This soup rocks. I didn't have crawfish or shrimp so I used tilapia. I will so completely make this again.

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SPOILERDAVE

Cooking Level: Intermediate

Home Town: West Lafayette, Indiana, USA

Living In: Brentwood, California, USA

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Reviewed: Dec. 21, 2007

I would say this recipe is just Ok. Despite liberal use of Balls Cajun Seasoning (my sister sends it to me from Louisiana)it was rather bland. I'm thinking it maybe would have benefited from some sauteed celery or green or red pepper? At any rate, we did eat it, and it was by no means horrid, but for the amount of calories involved, I won't be making again, just not good enough.

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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: Nov. 2, 2006

Absolutely loved this one, and so did my family, including my two boys, ages 5 and 6! Used Old Bay spice and went lightly with the pepper sauce. One little issue, though. The description at top of recipe when you print it says that you use cream of mushroom and celery soups. I didn't pay enough attention to the actual ingredient list and used cream of mushroom soup. Wasn't too fond of the mushrooms in this, but it still worked. We also used fresh crab, instead of crawfish or shrimp, from a recent crabbing trip in Oregon. Fabulous dish! By the way, I'm not at all experienced with Cajun food, but this had just the right amount of kick for me!

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Wannabe Cook & Mom of 2

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Reviewed: Sep. 6, 2006

great soup, need i say more, next time im gonna try it with shrimp

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Robyn

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jul. 18, 2006

i own a resturant in southern louisiana, and my customers go crazy over this soup everytime i make it. it is outstanding. the only thing i do not use cornstarch b/c i don't like it. instead i add one can of cream of shrimp and one can of cream of chicken. but if you follow the reciepe exactly how it is it comes out perfect too. thanks this is really a five star reciepe

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Sammy Smith

Cooking Level: Expert

Home Town: Donaldsonville, Louisiana, USA

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Reviewed: Jan. 6, 2006

Received rave reviews from my guests! Prepared as directed--used 2% milk.

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TXCATNAP

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Houston, Texas, USA

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Reviewed: Dec. 15, 2005

This was with out a doubt one of the best and easiest soups I've made to date. Great taste! Can add rice and spiced sausage to the soup and get a more New Orleans flavor. Difinitely try this one!

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KEISON

Cooking Level: Intermediate

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Reviewed: May 16, 2005

This was my first time making broccoli cheddar soup, the Louisiana crawfish made it taste AWESOME! This makes a great CAJUN dish. I've already passed the recipe on to my neighbor. From Lafayette, LA

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SHARONNICOLE30

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

Living In: Broussard, Louisiana, USA

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Reviewed: Jul. 3, 2003

I made this delicious soup for a 'Southern Soul Stew' dinner party - it was a hit! I received rave reviews all night long, and now people think I can cook! Yipes! This was easy as pie to make and it was tasty to boot. Thanks Donald!

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JACQUIB76

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Reviewed: Jan. 18, 2003

This is close to the best soup I have ever had. I spiced it up a little by using cheyenne pepper instead of pepper sauce. I also used smoked sharp cheddar cheese and the smoked cheese flavor really added to this dish. DELICIOUS!!

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ABIZZELL

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Reviewed: Dec. 28, 2002

Wonderful, tasty and easy! Even satisfied my New Orleans-born husband, though he added extra hot sauce to his. Delicious, definitely a keeper!

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PILLAULT

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Reviewed: Jun. 3, 2001

This was incredible. As usual, I doctored it up with lots of Old bay, Emeril's Essence, and a lot more hot sauce (also used extra onion, and lots more garlic). My husband and I absolutely crave it this soup.

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KAREN D

Cooking Level: Intermediate

Home Town: Horseheads, New York, USA

Living In: Elmira, New York, USA

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Reviewed: Apr. 25, 2001

My husband's family is from New Orleans so we love any kind of cajun food, and crawfish are a mainstay in our house...this was a unique and delightful soup!

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KBRAMBLETTE

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Broccoli Crawfish Cheese Soup

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