I agree with those who said it was too salty. Garlic powder for garlic salt would work, and I'm not sure that the celery salt adds that much. And a TABLESPOON of black pepper? WAY too much for me. I'd start with a TEASPOON and go on from there.

Reviewed On: May 10, 2013

As written, I'd give it three stars. I've made this twice. The first time, I followed the recipe judiciously, and I found it a bit bland for my taste. The second time, I doubled the amount of bay leaves, red pepper flakes, and thyme. I cut the salt to 1/2 tspn. and added a tablespoon of Tony Chachere's Cajun seasoning. Also, I don't know where they sell diced tomatoes in 8oz. cans, so I, of course, substituted a 15-1/2 oz. can of fire roasted toms and was quite pleased with the outcome. I'll make it again using my changes.

Reviewed On: Sep. 20, 2011