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Showing 1-5 of 5
on March 13, 2014
We enjoyed this jambalaya-style chicken and sausage. I scaled the recipe back to 2 servings -- as it's just me and DH. Even though the recipe was from Justin Wilson, I have to say that I missed having some crushed tomatoes and/or tomato paste which may not be conventional, but none-the-less they are ingredients that we generally add to this type of dish. I also added less cayenne as I used a spicy sausage. Made for PRMR, March, 2013.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 04, 2013
My wife was hounding me to use up the left over chicken and some smoked sausage that we had in the fridge. I typed in those two ingredients and found this recipe. What a great recipe. It tasted great. We only had green bell pepper (not a mixture of colors), but with the onion it worked out well. I did cut the rice to 3c and broth down to 6c to make the dish blend better (meat to rice), but when feeding a crowd I understand the logic behind it. I did take the advice and use a small Dutch oven to prepare this. We will make this again. Thanks, Rosie.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 September 01, 2013
Proportions off, and did not fit Chef Super Skillet, please see my rating system. I have a chef's super pot, which can handle oversized wok dishes. This recipe was for 6-8 servings, and should have fit the pot. (If only I had used my 6.75-quart Dutch oven!) 4 cups of uncooked rice and 8 cups chicken broth were too much in proportion to the chicken and sausage, and they raised the ingredients/liquid level to less than 1/4" of the top. As a result, I had to leave the top cock-eyed so the pot wouldn't boil over; it took an additional 15 minutes to cook the dish. In the end, there was a vast amount of rice for the protein. Unless you have a lot of "starving students", cut the rice down to 3 cups, and the chicken broth down to 6 cups. The recipe's step 1 asked to "heat the oil in a skillet." No oil was mentioned in the ingredients. Next measuring quandary: in step 2, the chicken was to be sprinkled with Cajun seasoning, was this the same seasoning listed under the cayenne pepper? I used the 1/2 Tbsp. Cajun seasoning in a bag to shake the chicken cubes for distribution. Then as the chicken cooked, I sprinkled more seasoning. I wish the recipe had given better instruction. I shook on some gumbo file, which was a valuable contribution to this dish. Next time I would use a more interesting sausage and reduce the uncooked rice to 3 cups. Made for Please Review My Recipe.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 August 05, 2013
made for PRMR! I made exactly as listed except left out the optional items. The best part about this is it is very easy to make!!! Great flavor and easy is what makes a good recipe great! Thankspeople 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 July 15, 2013
Serving Size: 1 (483 g)
Servings Per Recipe: 6