5 Reviews

I have been wanting to make this forever. Muffin Goddess' picture makes this recipe look so tasty. It was Delicious! I thought that it would take longer to make than it did. Also, I found it simple to make. I did make one change - I added fresh crushed garlic. I just love garlic. I think that a little fresh garlic accented the flavors. I hope that I did not offend the author chef! Thank you for this recipe Cybill.

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JOY1998 May 30, 2009

What a great recipe! I subbed some Lite Polska Kielbasa for the andouille sausage (I didn't have any andouille, and I wanted to use up the kielbasa anyway). I needed to use up an orange bell pepper that was hanging around in the crisper, so I chopped that up and added it along with the onion. I used Chardonnay for the wine (on hand). I didn't have any canned broth, so I used chicken Better than Bouillon instead. I loved that this went together so quickly, and it looked so appetizing too (I wish I could've taken a photo, because the colors in the dish were so nice and bright). Hopefully one of the talented Zaar photographers tries this recipe soon! Definitely a keeper! Flavorful enough for DH and Dad, mild enough for Mom and Gram, the whole family was very impressed with this and I didn't even have to go to the grocery store first. Thanks for posting!

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Muffin Goddess August 26, 2006

Absolutely delicious and simple to make! I didn't have any adouille sausage either, so I used some chicken and habanero sausages that I had in the freezer. Other than that, I followed the recipe as written. It was so good that my husband and I had a hard time stopping ourselves from finishing the entire dish! Thanks for posting, Cybill.

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sandrasothere February 01, 2007

Really tasty, easy recipe. I used a vegetarian "chicken" broth called No Chicken Broth and subbed vegetarian andouille sausage, both of which worked fine in this dish. Thanks for posting.

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Dr. Jenny March 15, 2014
Shrimp & Sausage With Saffron Rice