Reviewed: Mar. 3, 2012

OMG!! This was soooo good. I am not much of a seafood fan, so I mixed things up and used roasted chicken. It was excellent.

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Reviewer:

cherrer

Reviewed: Nov. 27, 2011

The soup was delicious. I added another tablespoon of shrimp and crab boil. The soup was a lot thinner than Ia wanted it so I made a slurry with water and cornstarch to try and thicken the soup...it worked.

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Reviewer:

Katelyn1

Reviewed: Jan. 17, 2011

This was as good as any restaurant bisque I have had in the past. I had nice blue lump crab meat, so I added it in the last 15 minutes. Also, I know that it has enough fat content already, but when making something for the fam for the first time, I go for all out taste - added a cup of shredded colby/jack cheese at end, and 1/2 can of rotel(suggestion from sis) (Tomatoes and green chile)... thanks! My shrimp and crab were glad they were not wasted!

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Reviewer:

Victoria

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: Jan. 16, 2011

I didn't have any shrimp & crab boil so I just used extra Creole seasoning but otherwise followed the recipe as is and it was delicious! Thanks for the great recipe!

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3 users found this review helpful

Reviewer:

aawells

Cooking Level: Expert

Reviewed: Jan. 13, 2011

Outrageously Good! I am no cook, though I try really hard! I found this easy to make and absolutely delicious. My family, who is a hard audience to please, loved it! It is also such a pretty medley of colors when done. Very pleasing to the eye as well as palate. A+

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Reviewer:

marybowen

Reviewed: Nov. 10, 2010

Very good! Watch the crab boil if you have a sensitive mouth...over here we add a little smidge more-we are Louisianan's though lol!

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4 users found this review helpful

Reviewer:

SugarCreekFarm

Reviewed: Nov. 8, 2010

I threw in some serrano peppers and hot sauce for an extra kick. I used skim milk instead of cream and it worked fine.

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Reviewer:

BRG

Reviewed: Oct. 28, 2010

my husband and children loved this recipe it really is a keeper. I added an extra 1/2 tsp shrimp boil and seasoned to taste with creole seasoning it was to die for

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Reviewer:

mshofton

Reviewed: Oct. 10, 2010

I used this for my cooking business. I didn't put in the liquid shrimp and my client liked it without that, he did say that it wasn't as cajun as he thought it would be though, so I would add some more spice to give it a kick.

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3 users found this review helpful