Following the advice left by "Corinnes" on 10/20/06, my husband and I really enjoyed this recipe! I did add 10oz. of sauteed mushroom to the mix, approx. 3 teaspoons of Worcester and used an extra bay leaf for more flavor. Did seem a little too thick after 6 hours on low setting, so I added 8oz. more of the beef broth for the remaining 6 hours of crock pot time.

Reviewed On: Jan. 7, 2010

I found this to be a very good recipe, but needs perhaps a little more flavor so next time I may try a Creole Season. I cooked mushrooms & 1/2 cup diced yellow onion in butter and minced garlic together & blanched the asparagus in a separate pan. At the same time I cooked pasta - I used penne. Since I used pre-cooked shrimp, I only needed to heat it up a bit by sauting in butter, a pinch of minced garlic, the lemon juice and added a few dashes of Old Bay Seasoning. When the veggies & shrimp were cooked, I tossed all together and served over the pasta. Be sure to spoon the butter & garlic sauce over the plate!

Reviewed On: Jan. 7, 2010

This recipe really was outstanding! Would like a little more sourness from the sauce, so will try again with only 1/2 cup white sugar. I added maraschino cherries to the sauce, which gave it the color needed. For veggies I used green & red pepper and onions. Will make again & again!

Reviewed On: Jan. 5, 2010