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Reviewed: Nov. 11, 2008

I used the basics of this recipe to make an awsome etoufee, when sauted seafood was just 1 min. in, I added lemon zest, just before I served it, I added cut grape tomatoes, let simmer, added extra parm and served on lunguine. Thank you for the basic that can be used so many ways, next time I'll bake it, I know it will be soooo good.

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kawagoye


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Reviewed: Jan. 11, 2008

I made it without shrimp (I'm allergic) for Xmas dinner, but you wouldn't have known anything was missing. It's very rich and oh so good - will definitely make again for special occasions.

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ENOXALLEN

	Cooking Level: Intermediate Living In: Austin, Texas, USA
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Reviewed: Sep. 21, 2006

This was very good. I didn't have provolone, so I used cheddar and mozzarella. I used frozen seafood and it made it a little too watery. Next time I will cut down on the broth to make up for it. I served it with risotto with peas and mushrooms. They were perfect together.

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KARA72

	Cooking Level: Expert Home Town: Dro, Trentino-Alto Adige, Italy Living In: Calgary, Alberta, Canada
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Reviewed: Jan. 21, 2006

This was very good and easier to make than I expected.

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Brandee

	Cooking Level: Expert Home Town: Bath Springs, Tennessee, USA Living In: Jackson, Tennessee, USA
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Reviewed: Sep. 12, 2005

Loved it! No leftovers! I added sauted portobello mushrooms in wine. Will be passing this on to friends. Thanks!

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Reviewer:

hwaynek

	Cooking Level: Expert Home Town: Altoona, Pennsylvania, USA Living In: Homestead, Florida, USA
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Reviewed: Sep. 20, 2004

I thought this was excellent. I had to scale the recipes down to just two servings, so a few minor adjustments were needed. I tested the sauce before pouring over the seafood and found I needed to add a bit of water as it was too salty for my taste. I also had to add more flour due to the added water. I used 1/4 teaspoon of cajun seafood seasoning and mozzerella cheese. It was great. Thanks for sharing!

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CHRISTY PALMER


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Reviewed: Jan. 14, 2004

Very good. Husband really enjoyed the topping - I substituted monterey jack as I did not have any provolone on hand. Also used frozen scallops and shrimp, omitted the wine, and used fresh mushrooms (which I sauteed in butter before adding to sauce). Substituted minced onion and garlic (2 to 1) for shallots as I did not have those either. Also used low-sodium chicken broth to reduce sodium content(fresh mushrooms also reduced the sodium content) Will make it next time as per recipe (except for the lower sodium options) - should be even better without all the substitutions and omissions!

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LAURAT001

	Cooking Level: Intermediate
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Reviewed: Jan. 14, 2004

I agree with the first review. This was way too seafoody and salty. Not enough ingredients other than seafood to complement the seafood flavor. It was edible and I finished it but my kids didn't like it. One thing to remember is to buy as much stuff pre-done as possible or do it in advance (shelling crab and shrimp, deveining, etc.) Prep was very time-consuming. I won't make this again.

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MCNERK


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Reviewed: Jan. 9, 2004

I really wanted this recipe to be good - it sure cost enough for the ingredients. There was not enough sauce for the immense amount of seafood called for in this recipe - which was way too much in my opinion. The sauce also didn't have enough flavor to enhance the seafood. I would not make this again.

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Reviewer:

HEATHERFEATHER

	Cooking Level: Expert
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Reviewed: Jan. 9, 2004

I was hesitant to make this after reading the first review- but I'm glad I did! I always order this dish in seafood restaurants and this recipe tastes even better than most I've ordered. I wouldn't change the sauce at all. My family loved it and I plan to make it often!

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Reviewer:

JELIZUBA


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Reviewed: Jan. 9, 2004

Excellent! I substituted Swiss cheese for the Provolone and it was great. Next time I will use fresh mushrooms though....just a personal taste. My husband and I both loved it. A keeper! Marianne

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MARIANNE G


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Reviewed: Nov. 22, 2002

Better than any I've eaten in any restaurant. Fabulous!!!

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Reviewer:

BEVERLY_KAYE


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