this is a very good recipe. like others, I halved the tomatoes, but unlike others, I wished I had added the whole amount. I throughly drained and squeezed the moisture out of the canned tomatos and it turned out a little drier than I wanted. I would still add the whole amount of tomatos and not squeeze out so much of the moisture next time. I would also cut the sausage just a little, maybe even 1/2 pound. the pie was extremely dense and rich the way I did it. not a bad thing, but a little more moisture would have been nice. I cooked this in a greased, floured cast iron skillet and it came out great. make sure you pre-cook the crust before putting the toppings in.

Reviewed On: Apr. 4, 2011

like another reviewer, I put the cheese in the filling with the spinach and didn't have a "runny" filling.

Reviewed On: Sep. 29, 2010

This Gumbo was so good it made me wanna slap my grandmama! added some fish chunks. used fish stock instead of chicken. Added a bit more of the cajun spice. this recipe is delicious! I never liked gumbo before, but I always just made the "Mix" kind. to taste THIS gumbo was a revelation! I love it now. Thanks!

Reviewed On: Aug. 4, 2010