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Reviewed chicken and smoked sausage gumbo with white rice

Dec 31, 2014 on

I made this recipe for a Mardi Gras meets Carnivale party last year and yeah, it took a long time, but it was soooo worth it. I followed the recipe but used a cajun spice other that the Emeril Essence. The Gumbo was rich, delicious and using the bone in chicken is a must. It's really moist and flavorful. I am getting ready to make it again for...

Reviewed Lobster and Green Chile Chowder with Roasted Corn-Green Chile Relish

Jul 8, 2011 in Food Network Community Toolbox on

AMAZING. By far the best soup I have ever made or tasted. I brought lobsters from Maine and used the bodies to make the lobster stock (a lengthy project, but worth it). I followed the recipe exactly and the layers of flavors were to die for. I was almost afraid of using my lobsters for this in case it came out too spicy, but it was perfect. S"

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