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    You are in: Home / Recipes / Chicken & Sausage: Justin Wilson Style Recipe
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    Chicken & Sausage: Justin Wilson Style

    Average Rating:

    5 Total Reviews

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    • 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.

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    • 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.

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    • 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.

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    • 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! Thanks

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    • on July 15, 2013

      Yum! So flavorful and very easy. Thanks for sharing! Made for ZWT9 Holy Trinity Challenge.

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    Nutritional Facts for Chicken & Sausage: Justin Wilson Style

    Serving Size: 1 (483 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 798.2
    Calories from Fat 246
    Total Fat 27.4 g
    Saturated Fat 8.5 g
    Cholesterol 143.1 mg
    Sodium 1558.5 mg
    Total Carbohydrate 78.7 g
    Dietary Fiber 2.1 g
    Sugars 3.3 g
    Protein 53.2 g

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