Ditto to the reduced water. I also used the following spices: 2 parts salt 1½ parts paprika 1 part cayenne pepper 1 part white pepper 1 part black pepper 1 part granulated onion 1 part granulated garlic 1 part crushed dried basil leaves ½ part crushed dried oregano leaves ½ part crushed dried thyme leaves ½ part crushed dried parsley leaves This type of seasoning base is used in many New Orleans restaurants, from Emeril's to Commander's Palace to K-Paul's. It's not a universal seasoning, but it's a base upon which to build the seasoning of a dish, and is very versatile. It can also be used to give a little zing to your everyday cooking. The amounts in this recipe are given by volume. So a "part" can be a cup or a teaspoon depending on how much seasoning you desire to make.  -  13 Sep 2002  (Review from Allrecipes USA and Canada)

Wasn't quite sure how to rate this recipe since it does need some doctoring, but the taste is delicious when all is said and done. I only used 6 cups of water (not 12!) to get right consistency. Also, used 3 tbsp tomato paste, 2-3 tbsp Old Bay, 1 tsp basil, 1/2 tsp each of oregano and thyme. And I still threw in a bit more (1/2 tsp?)cayenne to give it some kick. Boy was it good! Family gobbled it up with some french bread. Everyone is asking for the leftovers, but they are all gone! Will definitely be making this again.  -  13 Oct 2006  (Review from Allrecipes USA and Canada)

I am constantly giving this recepie out. I changed a few things though. I only use half the water so it's more stew than soup. Also I use a premixed creole seasoning to season the shrimp a little bit then I add 1 Tbs to the pot. Yum!  -  05 Dec 2001  (Review from Allrecipes USA and Canada)