Reviewed: May 18, 2012

This was so easy to make, and the flavor is FANTASTIC. I changed it a little and added cyan pepper verses the pepper flakes. Also once the onion and garlic were cooked I put it all in the blender to liquify it. I also added crab meat with the crawfish tails.

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Reviewer:

bullymsu99

Reviewed: Feb. 21, 2011

I followed the recipie very closely, but used chilli paste instead of red pepper flakes. (I didn't have red pepper flakes on hand...) The flavor wasn't what I expected. It tasted too onion-y It seemed to be missing something. Next time I'll do what others suggested and add some Tony's (creole seasoning) to the sauce. My Aunt also suggested adding a little bit of liquid Crab Boil instead of the red pepper flakes. We'll see!

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Reviewer:

Tracy

Cooking Level: Intermediate

Home Town: Kenner, Louisiana, USA

Reviewed: Feb. 4, 2011

This was VERY good, but IMHO had WAY too much red pepper in it! (I actually watered mine down with more cream) Next time I'll only put a couple tsp of red pepper and some parmesan cheese.

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4 users found this review helpful

Reviewer:

breggae

Cooking Level: Intermediate

Living In: Chardon, Ohio, USA

Reviewed: Nov. 14, 2010

Great recipe. I had leftover crawfish from a boil that added great flavor. Even with seasoned crawfish I found I had go add some more spices and would also recommend adding about a tsp of dried thyme to this to give it a authentic Louisiana taste. Overall great recipe.

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6 users found this review helpful

Reviewer:

lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

Reviewed: Oct. 17, 2010

Great dish. I added 1 1/2 cap fulls of shrimp & crab boil as well as some shrimp which made it really pop. I have passed this reciepe on to friends its so good.

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Reviewer:

mwillia0901

Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Living In: New Orleans, Louisiana, USA

Reviewed: Jul. 28, 2010

Didn't have bowtie pasta, so I used Angel Hair Pasta. This makes a lot of sauce, I mixed it with the angel hair pasta at the end, like I would spaghetti and it was still a lot of extra sauce. I also added about 3/4 container of shredded parmesan and some mushrooms, the sauce would have been way too thin for my liking,without the parmesan. But the recipe had a good taste, my crawfish were left over from a crawfish boil, so they added some more seasoning and I added Tony's Chachere, but seasoning is a personal choice, being from Cajun Country, we like our spice!! Thanks for the recipe!!

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Reviewer:

Lisa

Reviewed: Nov. 12, 2009

Good base recipe and can be adapted to be a little less bad for you too. I used 1/2 cream and 1/2 2% milk and thickened with corn starch, and used less butter than called for. Added chopped asparagus, more garlic, and creole seasoning. Without the added seasoning, it would've been pretty flat in flavor. It would be really good with some spicy sausage too to give it more substance.

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Reviewer:

Juliet M.

Reviewed: Aug. 26, 2009

Delicious! Added 1/2 cup parm, mush, two spicy link sausages, used a little more than 1 pint half and half, and 1 pint heavy cream, plus some Creole seasoning and it was heavenly. Great base recipe. We're definitely going to make it again.

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Reviewer:

bad kitty

Reviewed: Aug. 9, 2009

I made this for my buddies......Very good. The sauce didn't thicken like I thought it would but other than that it was a hit. I followed the recipe to a "T".

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Reviewer:

74BugGuy

Cooking Level: Expert

Home Town: West New York, New Jersey, USA

Reviewed: Mar. 23, 2009

I like my food spicy so I used the red pepper flakes as instructed but also used Tony Chachere's seasoning instead of salt. I then added some red bell pepper. Finally, I needed to add a little corn starch to get the consistency I desired with the sauce. The dish turned out really tasty. I will definitely use this recipe again next time I have left over crawfish tails.

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7 users found this review helpful