1 Review

I like to made the recipe once as written, the way the chef did it.<br/>I did not have the all of the Ingredients to do the recipe, at this time.<br/>I use MissAnnie Tony Chachere's Famous Creole Seasoning for the Tony Chachere's Seasoning. We don't have it in the store here. So easy and the flavors really meld well. <br/>1 lb smoked kielbasa, sliced into bite-size pieces 1/2 inch thick and the jalapeno seeds I took out. This is a great alternative to the ubiquitous "party weenies" that always get brought to parties around here. This is a hearty, and filling dish with plenty of flavor. Thanks for sharing this tasty recipe that is now in my cookbook. And will be use a lot this summer. THANK YOU!! I can do the happy food dance!! NOW !! I can't leave anything alone! I THANK YOU!! I did made this for our Spring Pick-A-Chef 2013"

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CHEF GRPA March 28, 2013
Dozer's Cajun-Style Chili