We LOVED this! That being said I made some changes I should share. I think the success of this recipe comes down to which cajun seasoning you use. I chose to use the one suggested earlier in the reviews (equal parts black pepper, white pepper, onion powder, garlic powder, cayenne, paprika). A review earlier said that 2 TBS of that was too much and to use half. I say use 1/4!! We like spicy and only used a little more than a quarter(1 1/2 tsp). THEN added additional cayenne and a little red pepper flakes. Otherwise it would have been entirely too peppery. (reduce or omit the white pepper?) We like spicy, not peppery. I didn't measure the flour - guessing more than 1/8, less than 1/4 cup; used half milk and half cream; added fresh chopped basil (good but not sure that it made the dish any better). Don't forget the lemon juice - it gives it a fresh flavor!
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