Reviewed: Apr. 18, 2012

Wow! I'm another native Louisianan who thinks this is the real deal! Easy to prepare...even though it does take a bit of time, but it is well worth the wait. Thanks for posting this one.

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Reviewer:

williamguice

Reviewed: Mar. 15, 2012

I am from South Louisiana and this is almost exactly how I make mine. There is very few differences, I add 2 tablesppons of Parsely flakes, & 1 tablespoon of Jalapeno's (we like the taste it adds) Yes I do sprinkle w/ Cayanne pepper. You can use Old Bay season instead of Cajun Season. I do not add Parmesan cheese and I do not bake it. If I don't have time to chop the cajun trinity (vegetables) I use a bag of Season Blends (found in freezer section next to frozen vegetables. I serve this with garlic bread and salad with italian dressing.

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Reviewer:

CajunCooker

Cooking Level: Expert

Living In: New Iberia, Louisiana, USA

Reviewed: Jan. 17, 2012

I didn't bother to check the prep or cook time for this recipe, and it was VERY time consuming. All I have to say is the time was well worth it. My husband helped me make it and we both had to pry ourselvels away from our plates. Ciao.

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Reviewer:

Jeanene Wilmut

Reviewed: Nov. 16, 2011

it was not what i expected

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Reviewer:

tanyamuse

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

Living In: Shreveport, Louisiana, USA

Reviewed: Oct. 16, 2011

My mom submitted this recipe. This was always one of my favorite dishes that she made when I was younger.

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Cnstarz

Reviewed: Oct. 9, 2011

Loved it. I didn't have enough processed cheese so I used what I had AND Cream Cheese. Instead of baking in oven, I shortened stove top cooking time on everything by 5-10 min and placed in crock pot to cook on low for 2 hours. This kept my house from being too hot and the dish still remained creamy in texture.

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Reviewer:

MRSORL

Reviewed: Sep. 19, 2011

This recipe is tasted great and was very easy. I do have to say that it wasn't as good for leftovers. I would only make it again if I knew that there wouldn't be any leftovers. The fettuccine was a little on the dry side, but I'm sure some adjustments could be made and it would turn out better if I make it again.

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Reviewer:

mon29fwb

Home Town: Fort Walton Beach, Florida, USA

Living In: Lafayette, Louisiana, USA

Reviewed: Jun. 17, 2011

Delicious. Used 1/2 lb crawfish and 1/2 lb shrimp, 1/4 tsp cajun and 1/4 tsp cayenne (gave it a little kick but mild enough for everyone). I used half a box of fetttuccine pasta and mixed cheese sauce in noodles, skipped baking process. Served as a side dish with leftover roast beef and side salad.

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GAPCH

Reviewed: May 30, 2011

Really, really good stuff. I had to make my own processed cheese (just heated about a cup of half-and-half and added 1.5 cups shredded 4 cheese mexican blend - all I had on hand) and it turned out wonderfully. I also halved the cayenne and substituted Stubbs Barbecue Seasoning when I discovered I'd run out of Cajun Seasoning. Also had to use garlic powder instead of fresh and ended up adding about a cup of milk toward the end as the sauce was really thick. Oh yeah, hubby hates celery so I used quartered artichoke hearts. No baking either. It would have probably rec'd five stars if I'd had all the original ingredients on hand, but was SO happy that this turned out so very, very well.

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Reviewer:

sultrypoet

Reviewed: Mar. 26, 2011

Absolutely delicious! I will make this again. I followed the recipe exactly up to the cayenne pepper when i knew right away to reduce the amount. other than that it was great. 5 stars all the way!

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