Reviewed: Jan. 20, 2009

This recipe is Awesome! We used a turkey fryer to cook ours, not in oil of course, but with water, it allows much more room, and substituted the shrimp for crab legs. We love this recipe!

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daisygirl

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Reviewed: Jan. 17, 2009

Fun dinner! Raised all kinds of eyeballs when I covered table in newspaper! Only change I made was adding a bottle of light beer as recommended by others. Thank you for sharing.

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SHERARN

Cooking Level: Expert

Home Town: Elmhurst, Illinois, USA

Living In: Interlachen, Florida, USA

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Reviewed: Jan. 15, 2009

Love Love Love this recipe! What I like most is that its soo versitile. You can add and remove and still have something wonderful. I am bad with measuring...most times I eyeball my seasoning or season to tate. I like to add more old bay than called for as well as a bag of crab boil. I also add crab legs and little neck clams to the mix. I serve it with a garlic hot sauce butter mixture for dipping.

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TENIA

Cooking Level: Expert

Home Town: Snow Hill, North Carolina, USA

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Reviewed: Jan. 15, 2009

I have been wanting to try a recipe like this for years and decided now was the time, but boy was I disappointed! I followed the recipe only adding in some crab legs. I thought it lacked in flavor and was a big waste of food.

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recipegirl

Cooking Level: Intermediate

Home Town: Idaho Falls, Idaho, USA

Living In: Rigby, Idaho, USA

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Reviewed: Jan. 11, 2009

I love this recipe and serve it to my students each year. We drain it and serve it by dumping it all on the covered table and eating with our hands. I've known this as Buford Stew - the kids LOVE it, and it introduces some new foods to many of them.

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mare4jc

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Reviewed: Jan. 10, 2009

LOVE this recipe. Make this on my mom's birthday at her house kind of like a joke because she likes frogs. Served on green colored plates. I will add that it makes a ton of food.

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MHASHLEY

Cooking Level: Expert

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Reviewed: Jan. 9, 2009

Simply awesome!

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Briemarine

Cooking Level: Intermediate

Home Town: Normalville, Pennsylvania, USA

Living In: Havelock, North Carolina, USA

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Reviewed: Jan. 9, 2009

Totally Tasty! I cut down the recipe to serve my husband, me and our 5 year old boy. Everyone loved it! 5 year old thought sausage was too spicy - but we expected that - he gobbled up everything else - and thought it was an awesome dinner cuz he could use his hands! Mu hubby and I also agreed it was very tasty - just like the shrimp boils my dad does on special occassions! Thanks for sharing!

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Vanessa

Cooking Level: Expert

Living In: Spencer, Iowa, USA

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Reviewed: Jan. 7, 2009

This recipe has great flavor for little effort. We all really enjoyed it, and it was definitely simple enough for a weeknight meal! Thank you for sharing this recipe.

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cliffennifer1

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2009

I have this all the time when the weather is hot. I cook it in beer with garlic, onion, and whole peppercorns in addition to the Old Bay seasoning. I like to add crabs as well. After draining, I put everything in a huge serving platter in the center of a paper covered table and serve with a butter and hot sauce combination. Wash everything down with ice cold beer and serve fresh fruit for dessert. It doesn't get any better...

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PUTmyFOOTinIT

Cooking Level: Expert

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Reviewed: Jan. 1, 2009

Who needs the Crab Pot restaurant when you can make it at home so easily? We enjoyed this as a New Year's Eve dinner with tremendous results. Added fresh caught Lobster legs & tails to the mix. Serve with crusty french bread, cold beer and lots of napkins. EXCELLENT!

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Dec. 25, 2008

This was a fun and delicious meal. The paper towls are a must! A little expensive to make, but worth every penny. As others suggested, I added a bottle of beer, one small onion chopped and two cloves of diced garlic. For good health, I added about 1 tsp of ground Turmeric. Enjoy!

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survivor24

Cooking Level: Intermediate

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Reviewed: Dec. 22, 2008

This is a real winner. It's open to any ingredients you want to choose to explore or meet your own tastes. I have also added eggs so that they boil the last 5-10 minutes. The shells have pores and let in the spices. You can also keep the stock-if it's not too spicy-and serve it all over rice in bowls. Then offer a throw and comfy pillows for guests to relax and maybe even doze before heading home. Yeaaahhh!!!

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AngelGR

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Reviewed: Nov. 12, 2008

I followed the recipe almost exactly as it was written only i added some kelbasa in and i forgot to put in the potatoes. It still came out wonderful and I will for sure make this again!!!

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Theresa

Cooking Level: Expert

Home Town: Bristol, Connecticut, USA

Living In: Angier, North Carolina, USA

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Reviewed: Oct. 27, 2008

Huge hit and crowd pleaser! Easy to prep beforehand makes this perfect for entertaining. People will rave about it!

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MrsNorrisIntheKitchen

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2008

OK...I have lived in New Orleans for many years and basically this is a verison of a crawfish broil.. I WAS very good, I did add the corn first like many other readers suggested and I'm glad I did. Great Idea! Now...having had this dish before it was a little on the conservative side in terms of kick! I followed the recipe to the t, just to try it out BUT next time I think I may use zatarans fish broil mix OR louisiana crab broil mix..BUT other than that..Very tasty and SO QUICK! Love it! :)

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roadrunner7173

Cooking Level: Intermediate

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Reviewed: Oct. 16, 2008

Excellent recipe! Because of other reviewers saying the flavor was bland, I added an onion cut into wedges as well as some extra Old Bay and some salt. I don't think it needed the extra salt, though, so I'll leave it out next time. I do agree, though, that the corn needs to be added to the water first, then the other ingredients. The kids loved getting to eat straight off the newspaper with their hands. We will definitely be having this again.

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Keri

Cooking Level: Intermediate

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Reviewed: Oct. 9, 2008

I made this for a Birthday BBQ! Instead of smoked sausage, I used Italian cause it was on sale and we had a lot of guests. This came out fantastic, the only problem was because I used the sauage, I had to adjust the cooking time so the potoates got mushy..but that was cooks error, not the recipe! We cooked this outside in the turkey fryer, cooking and cleanup was so easy! I will be using this recipe again!!

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