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Great recipe, I'm from Louisiana so I added a few traditional steps. I used a chicken andouille sausage. I blackened the chicken with creole spices in a very hot skillet before combining it with the vegetables (get a fan), then used the stuff left behind from the blackening for making a very flavorful roux using rendered bacon fat instead of oil. Not a healthy mod for the recipe but, ooh yeah. I also added about 7 or 8 bay leaves during cooking and a little Tony Chachere's seasoning. Laissez Bon Temps Roulez!!
Made this the other day, but I used Chorizo sausage and dropped the red pepper by half (for the kids). Still came out great, and very simple.
I made this wanting to use up some frozen chicken. My husband raved & raved. The only thing I added or did differently was added more crushed red pepper flakes since we like things spicy spicy hot! GREAT recipe!!!
I had the privilege of trying this recipe before it was posted. Easy to make and great tasting.