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Showing 1-5 of 5
on March 29, 2008
OOOOOOOOWWEEEEEEE! DIS here is some goood soup I gauranteeee!I added a lil more spice and a can of diced tomato. Along side of my boiled crawdads dis is a homerun!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 11, 2007
OMG! Elegant with panache! Came together quickly with precooked rice & chicken poached in stock. Good thing b/c we were chilled after surf fishing until dusk. Used Frank's Hot Sauce augmented with Tobasco Habanero & a blend of thyme, garlic powder, paprika & Lowry's seasoned salt for the creole seasoning. Used 1/2 the butter, flour & milk but soup thickened nicely. Definately will make again for guests but this pot is ours! Thank you Grandpa Harry for a "something special" recipe that is a keeper! edit - next time I will serve the soup "the first time" before adding the roux then make up 1/4 recipe of the roux for "the second serving" that way getting 2 texturally very diifernet & yum soups out of 1 batch.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 06, 2007
on January 05, 2007
Oh My Goodness! This is a wonderful soup!! The only changes I made to this recipe was to use 4 cups of vegetable broth with 3 cups of chicken broth to cook my chicken; I also used 3 cups of ham instead of only 1 (at my husband's request ~ a real ham lover!). I used Chardonnay for the white wine. The flavor of this soup gives you just the right amount of spiciness and I would not add or change a thing to my next batch. I did have to resist the temptation to add a little green pepper to the celery and onions just or some okra to add a little color. But the soup really didn't need it! Thanks so much for sharing this recipe with us, Grandpa Harry!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #176631
on September 10, 2005
Serving Size: 1 (588 g)
Servings Per Recipe: 8