Recipe Feedback:
User Rating 5 out of 5 5 out of 5
(1 review)
11 Write a review


Overall Rating: 5 out of 5 5 out of 5
Great reviews from Guests, September 4, 2009
By Swearengen

"This recipe is a winner if you make a few modifications.

First, you need to use a dutch oven or something larger than a 12" All-Clad Saute Pan. Two pans is what I used.

Start the onions in a little oil in a large stainless steel skillet. It takes a while to properly carmelize them as the recipe calls for. Once they are a carmel color, add the celery, bell pepper and get that going.

Now start the roux in the heaviest dutch oven you have. Do not quit stirring or walk away. When it's ready, dump the veggies into the roux and proceed as in the original recipe.

The shrimp stock really made this exceptionally tasty. Search high and low like I did to find the shrimp with the heads on. Use a little more than two cups of stock depending on the humidity. Start with two and work up. I ended up using about 2 and a half.

Rather than salt and pepper and cayanne, season at intervals with Tony Cacheres to taste. Liberally.

This is a fantastic base recipe. I hope you enjoy it as much as I did."

1 of 1 people found this review helpful.
Was this review helpful to you?  Yes No