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Reviewed: Mar. 9, 2008

awsome

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tedez08


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Reviewed: Feb. 17, 2008

Excellent recipe! I made this dish for supper tonight and was exceptionally pleased. I was skeptical at first about the cream of mushroom soup, but it really gave the dish a good, rich flavor. I added a diced fresh jalapeno and some cajun spice to juice it up a little, but thought the recipe itself was great if you don't like it too hot.

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jarhead1


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Reviewed: Oct. 24, 2007

My hubby said this was delecious and I thought so at first too - but I wasn't so sure about it by the time I had finished. I altered the recipe slightly and adapted it for the crockpot - I used butter in with the ingredients instead of margarine and used shrimp instead of crawfish. I also added diced chicken breasts and a can of clams. It tasted a tad too seafoody for my tastes and next time, I will skip the clams. I also think it needed more spices or something as it was lacking wow factor - perhaps some cajun spice next time will do the trick. I had even tripled the garlic in this recipe and added frank's red to it - still a bit bland. This has potential though, just needs more tweaking.

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brekat


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Reviewed: Nov. 21, 2006

This was "OK" - not sure I will make this again - just tasted too . . . Cream of Mushroomie or something

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COLEY2


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Reviewed: Oct. 23, 2006

WOW-This recipe was so easy and fantastic!I also added a little lemon rind,served over rice and topped with hot sauce!!

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Reviewer:

charlene

	Cooking Level: Expert
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Reviewed: Aug. 31, 2006

This was the first time I tried a cajun dish and it was Terrific! I will do it again. Only change I made was to add some lemon juice to cut the fishy taste of the crawfish.

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DiBenson

	Cooking Level: Beginning Home Town: Oshkosh, Wisconsin, USA Living In: Wautoma, Wisconsin, USA
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Reviewed: Jul. 11, 2006

I have no idea how authentic this is, but I *do* know that we really really enjoyed it! The only thing I will do differently next time is to make more sauce - we had it over rice, which really soaked it up. Awesome recipe, Jason. Thanks so much!

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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Feb. 8, 2005

Great recipe and very easy to make. The second time I made this I added a bottle of clam juice and 1/2 can tomato paste, just to play around with it. Works well in this dish. Oh, and I used 1/2 cup butter, no oil.

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Reviewer:

SPA_G


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Reviewed: Dec. 8, 2003

this was an exceptional recipe i am from new orleans and this is the best and closest to my garndfather's recipe.

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FWELCH25


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Reviewed: Dec. 8, 2003

This is very quick and very easy to make, total cook and prep time was only about 45 minutes. It had a wonderful tatse and wasn't too spicy. I will make this again.

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Laura S


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Reviewed: Dec. 8, 2003

Taste sooo good! Will definitely make it again! Thanks Jason for sharing the recipe!

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Reviewer:

COOKNSFUN


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Reviewed: Dec. 8, 2003

This dish was very savory and tasteful, also very easy to make. I loved it. However, it is not for tender tongues. The green chilies with the tomatoes that it calls for really add a punch and in leftovers the heat factor is somehow intensified, maybe even overpowering. I would definitely make it again, more than likely however without the green chilies and perhaps substituting with shrimp. Though this recipe tastes great with the crawfish processing them was a little time consuming. Shrimp would work better if you were in a rush.

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Reviewer:

POPCORNS


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