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Paul Scusa
 
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Member Since: Sep. 2007
Cooking Level: Professional
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Recipe Reviews 6 reviews
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Lasagne Verdi al Forno
I made this and added some ground alligator, andouille sausage, and tasso ham for a sizzling pan of love.

9 users found this review helpful
Reviewed On: Aug. 17, 2010
Jambalaya II
Good stuff. Use some Tasso Ham and Andouille Sausage instead of the smoked sausage if you can get your hands on it.

3 users found this review helpful
Reviewed On: Jan. 16, 2009
Shrimp Bisque II
Perfect... Almost identical to the recipe from my book from Culinary School except easy to scale thanks to AllRecipes Website. I use Lobster Base instead of fish stock to keep it simple.

1 user found this review helpful
Reviewed On: Jan. 16, 2009
 
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