"I've made this twice and it is awesome! I have used 5 pound roasts that are done on about five and a half hours. For sauce, at suggestion of other reviews, I substitute half of vinegar with orange juice; also, use cayenne instead of dealing with peppers-- hot and tangy! Yum!""

"Love this recipe! I made it 4 times this summer for various occasions---everyone loves it! I use an extra peach or two and the variation with baking powder instead of self-rising flour. Also, don't be tempted to cut back on water/syrup. It is great with the fluffy crust!""

"It was good, but not the etouffee flavor I was looking to duplicate. I agree with others that it was a bit too thick, I had to add liquid, and heat up to cook shrimp.""