Reviewed: May 21, 2012

I think I died and went to fat cajun heaven! Didn't have any fresh mushrooms so I subbed a few tablespoons of cream of mushroom soup, used 2% milk added regular onions along with the green and it turned out amazing. Had to use spicy brown mustard and chardonay, made the flavor irresistable! Threw in some chopped spinach at the end too. Will definately keep this recipe for the future.

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Reviewer:

Monachorum Sancti Ebrius

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Cooking Level: Beginning

Home Town: Topeka, Kansas, USA

Reviewed: Sep. 11, 2011

Delicious! I had to substitute some stuff and it was still delicious! I'm sure the original is fantastic. I used chicken broth and a dash of red wine vinegar instead of wine, 1 cup heavy cream and 3 tablespoons of cream cheese (instead of the 2 cups)and plain ole French's mustard.

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Reviewer:

godzchildtoo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: May 24, 2011

I thought this recipe was fantastic. I followed it exactly. I felt guilty the whole time eating it because of the cream, but it is oh so delicious and rich. Next time I will add more green onions. For more spice be sure to use quality Andouillle Sausage. I added some red pepper flakes too for a little more kick. Quick, easy and impressive.

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tlkonczal

Home Town: Rochester, New York, USA

Living In: Fairfax, Virginia, USA

Reviewed: Mar. 20, 2011

This was great!!!!!!!!!!! The only changes I made was to add more mushrooms(we love them) and I used 1 cup cream and 1 cup 1% milk.

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Reviewer:

bec6815

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Murdock, Nebraska, USA

Reviewed: Dec. 9, 2010

Before anyone complains about a recipe - follow the directions first!!!!!! Even though all you Einstiens seem to know the chemistry of all ingredients!!!!

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Reviewer:

trial & error

Reviewed: Dec. 2, 2010

Love this recipe! Only thing I changed was to add a little red pepper flakes since we like things a little spicy. Did serve with pasta but will make it the next time using another reviewers advise and use potatoes. Thanks for a great recipe!

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Reviewer:

Victoria

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Living In: Phoenix, Maryland, USA

Reviewed: Nov. 30, 2010

I followed the recipe as directed but added 1 T. Cajun Power garlic sauce (or Poche's would do fine) and it was OUTSTANDING.

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Reviewer:

scubagirl

Reviewed: Sep. 21, 2010

This recipe is perfect. Don't change a thing. Serve with garlic bread and you will be in heaven

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Reviewer:

Mary Charleston

Cooking Level: Expert

Home Town: Mikado, Michigan, USA

Living In: Charleston, South Carolina, USA

Reviewed: Sep. 15, 2010

This is great! Amazing for a quick meal! I didn't have cream, so used evaporated milk. I followed the advice of others and doubled the sauce, but it was too much - so the original recipie is probably perfect.

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Reviewer:

IN THE KITCHEN

Reviewed: Sep. 2, 2010

This was a great recipe! Could have used a lot more mushrooms, though in my opinion. The mushrooms were so good, maybe because I splashed wine into the pan continiously while cooking them and they soaked up the flavor nicely. I used I added a touch of cayenne pepper to spice it up and grated fresh parmesan on top before serving, it was a big hit.

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