Reviewed: Aug. 2, 2007

By far the fiveset five I've ever given!! The only thing I changed... I did half shrimp and half scallops. My boyfriend and I loved it!

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Kris

	Cooking Level: Intermediate
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Reviewed: Jul. 7, 2007

Not bad but I probably will not use this particular recipe again. It was a little bland and I used 4x the seasoning it called for (a good seasoning I picked up in New Orleans, I might add). Still bland. If you like more simple tasting foods, you might give this a try.

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IANSMOMMY2004

	Cooking Level: Expert Home Town: Weslaco, Texas, USA Living In: Austin, Texas, USA
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Reviewed: May 31, 2007

This recipe gets 5 stars from me, because it gave me the basis for what turned out to be a big hit with my picky boyfriend. I modified it by adding chili pepper paste and smoked baby clams because I had them on hand, and it was DELICIOUS! Usually he adds hot sauce to everything I make, but not this time!

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Cheri


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Reviewed: May 11, 2007

This recipe is perfect!!!! ok, i do use vegetable broth or shrimp broth from the shells if i get them shells on, but i do that with everything. i would reccomend it, actually. i prefer not to use celery, and i usually add just a little more cajun seasoning, but i followed the recipe exactly otherwise and it was absolutely perfect. make sure you follow the intervals pretty closely. and when i say perfect, i mean perfect. :) thank you very much kathleen.

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SM

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Feb. 4, 2007

This is excellent. I wouldn't say it is spicy, but has a great flavor. Next time I might add a little more cajun seasoning. Thanks for a great recipe!

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PURDUECHICK02


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Reviewed: Nov. 12, 2006

It was Awesome

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RHEA1

	Cooking Level: Expert Living In: Green Bay, Wisconsin, USA
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Reviewed: May 10, 2006

The whole family LOVED this. I did add crab meat and clams to the shrimp to make a more seafood creole. Husband said this was a definate keeper.

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FRIEND4TEA

	Cooking Level: Expert Home Town: Kerrville, Texas, USA
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Reviewed: Mar. 2, 2006

Very tasty and not difficult at all. I did use chicken broth instead of water. That was the only change I made. Made it last night... having leftovers tonight and can't wait! I love when after dinner my husband says "That's a keeper!" Thanks for the "keeper"!

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LisaRL

	Cooking Level: Intermediate Home Town: Johnstown, Pennsylvania, USA Living In: New Florence, Pennsylvania, USA
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Reviewed: Feb. 22, 2006

Good recipe. It was a little bland, but still very good. Will probably make again. Will probably add more seasonings next time.

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TRICIA5610


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Reviewed: Feb. 5, 2006

Excellent flavor. I made no changes to the recipe - perfect as is.

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MRSDAWG1

	Cooking Level: Expert Home Town: Fremont, Nebraska, USA Living In: Waco, Texas, USA
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Reviewed: Jan. 3, 2006

Was very good. I made several alterations, but followed the basic theory of the recipe.

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Michelle G.


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Reviewed: Dec. 27, 2005

Great recipe. I used fish stock which I had on hand instead of water, and slightly less tomato, but other than that followed the recipe.

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LITTLEWILSON


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Reviewed: Nov. 22, 2005

Easy to make and delicious flavor. I chose to make the sauce without cooking the shrimp in it. Instead I sauteed the shrimp in butter and cajun spices and served it on top.

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J Law


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Reviewed: Feb. 13, 2005

I served this for a dinner party with great success. I used corn starch instead of flour and added a jalepeno pepper and slightly more of the spices as our group is really fond of spicy food. This was an excellent addition to my repitoire and got me much praise. Thankyou for sharing.

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KNIGHT1228

	Home Town: Greenock, Renfrewshire, Scotland, U.K. Living In: Victoria, British Columbia, Canada
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Reviewed: Nov. 19, 2004

This was so delicious. Accompanied this with a salad and garlic toast. Yes, maybe a little bland, but my children would not eat it if it was spicy ~ that is why we have Tabasco sauce for us chili-heads. My two boys, husband and myself ate until we were bloated. I am going to make another batch and put in the freezer for one of those "lazy" nights. Thank you dearly for sharing this. Lynne

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LYNNESTWINS

	Cooking Level: Expert Home Town: Atlanta, Georgia, USA Living In: Snellville, Georgia, USA
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Reviewed: Oct. 23, 2004

Made this the other night and it was just OK...not as Creole tasting as I would like. I didn't have a 10.75 oz can of puree and used some tomato sauce and a can of tomato paste, maybe that was the problem??? Anyway, it was alright but will try a different recipe next time.

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LWAGAR

	Cooking Level: Expert Home Town: Centerport, New York, USA Living In: Springfield, Tennessee, USA
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Reviewed: May 14, 2004

I am a very inexperienced cook just beginning to realize the benefits of a good homecooked meal - and this receipe was simple and DELICIOUS! I do not stick to measurements well, but you couldn't tell at all with this - it tasted perfect! The longer you let it cool after it's done - the yummier it gets. I will make this over and over and really appreciate the posting!

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JPURPURA


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