Normally I have a rule when trying new recipes...try as written first, then tweek if necessary after. But after reading reviews, this got adjusted on the first try. First, angel hair pasta is quick cooking. The box recommends 4 minutes or so of cooking time for al dente, more time makes a stick-together, lumpy mess. Second, I have to think that the 2 Tbls. of cajun seasoning is a typo(?). I only used 1 Tbls, and thought it was still too much. 2 teaspoons should be plenty, without it being so overwhelming. What is the reasoning for cooking the spice for so long? I let the roux cook for a minute or so before adding the milk, (cutting the flour back to heaping 2 Tbls, which was plenty)to 'bloom' the flavors and it didn't burn that way. We were 'so-so' on this dish, won't be on the regular rotation menu.
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Normally I have a rule when trying new recipes...try as written first, then tweek if necessary...