I did what I always do with a new recipe. I made it exactly as described to get an idea what the author had in mind. Then I made it again and tweaked it to my taste. What I noticed right away was that the bay took over and gave the entire dish a cloying bay flavor. So I just used one leaf and at that I took it out after the 10 minute simmer. That brought the bay into balance. The other thing I noticed was a lack of seafood flavor in the finished product. So, I substituted 28 oz of clam juice for 28 oz of chicken broth. I also substituted 1/2 tsp of Old Bay Seasoning, which has a minimal bay contribution, ironically, for 1/2 tsp Cajun Seasoning. These changes mellowed out the bay while adding seafood flavor.
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I did what I always do with a new recipe. I made it exactly as described to get an idea what...