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Reviewed: May 4, 2008

This bisque was awesome but a little too bland so I used about 2 tablespoons of Tony Chachere's (cajun seasoning) and now it's tastes like something I would order straight out of new orleans.

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soccergirl37


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Reviewed: Feb. 12, 2008

Loved it! Even with reducing the calories by using Land O Lakes Light butter, fat free milk and fat free half & half inplace of heavy cream..I don't think we were missing out on any flavor. I might have gone a little heavy on the cajun seasoning but I love it! *If you never cooked with bay leaves before... remove them before eating =)

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KERIS1172

	Cooking Level: Intermediate Home Town: Mentor, Ohio, USA Living In: Hambden Township, Ohio, USA
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Reviewed: Feb. 9, 2008

Absolutely delicious! Verrry rich. I used 2% milk one time and 1% another along with the heavy whipping cream , and it was still delicious. I did find the darker you manage to get your roux without burning it, the richer the color. My mother, who is an excellent southern cook, raved about it to everyone. The only thing I added was about a tablespoon of Tiger Sauce to up the kick from the crab boil. Made it twice in 2 weeks.

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kimmy0316

	Cooking Level: Expert Home Town: Mobile, Alabama, USA
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Reviewed: Oct. 27, 2007

This soup tasted very good, but the appearance left a lot to be desired. It tended to look a little greasy or watery. The taste was good, but I am going to work on making it look better.

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SNICKERS141


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Reviewed: Oct. 21, 2007

This was good BUT, between the salt in the Creole seasoning and the salt in the Old Bay seasoning and the salt in the Worchestershire... this was like a salt lick. Even my son who always adds more salt, thought it was too salty. I know that my Cajun BF wouldn't like this because of the salt. I will keep the recipe, but I won't add the Old Bay or additional salt to the bisque. I did add finely diced carrots, dried parsley (towards the end) ps: Old Bay brand crab and shrimp boil (liquid) was used.

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Karen

	Cooking Level: Expert Home Town: Oxford, Mississippi, USA Living In: Collierville, Tennessee, USA
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Reviewed: Sep. 21, 2007

This was absolutely delicious and very quick & easy to make. Cooking time was more around 30 min start to finish. I was worried about the statement that it would taste salty so I didn't add additional salt (the recipe doesn't call for Old Bay seasoning so maybe that's where she went wrong). However, it was not salty at all. I also didn't add the shrimp/crab boil because I didn't have any and didn't know where to get it. I used a can (6 oz) of lump crab meat and a 1/2 pound of fresh, small shrimp (size 90-110). I followed everything else to the tee. Thank you!

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KJinSD


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Reviewed: Aug. 6, 2007

This bisque was scrumptious. My kids loved it. I halved the recipe then regretted it because we ate it all so quickly. This will become a regular at our house.

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bmw

	Cooking Level: Intermediate Home Town: Kokomo, Indiana, USA Living In: Palm Bay, Florida, USA
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