Super quick and tasted quite good. Unfortunately I was out of peanut oil, so used some more sesame and did use sirloin as many other did. Next time I'll add a bit more onion, and possibly some green pepper and/or let it marinade more than an hour. Rating a 5 because right outta the gate this was really good and w/personal taste modifications can only get better.

Reviewed On: Aug. 22, 2009

As most do, I made some changes per my own tastes. I did not use the bay leaf (I find them too strong in non-beef dishes) and added some crushed red pepper, cayenne and used Tony's as my creole seasoning. This dish turned out AMAZING. It is a very thick Gumbo (I wasn't expecting that, I am used to more a broth, light soup) and I loved it. I did have to add an extra 1.5 cups of water to allow it full simmer so will likely 1/2 the roux next time (and there WILL be a next time). Fabulous flavor, great texture and the leftovers today are awesome (reheats well).

Reviewed On: Mar. 13, 2009

Very good! I will admit.. was curious. Had done a search of pork garlic rice and this was one of the results. I'm not a huge fan of tomatoes and almost left it out, but made as recipe calls for except I used 1/2 of green/red peppers, 16 oz sausage, and a bit more onion than called for. Cooking time was dead on and the flavors of everything worked well together. Filling, easy to make, tastes good - it has made it into my 'permanent file'. Edited: To give 5 stars. I've now made this 4 times, found the best sausage (for my tastes anyway) for it and have it down to a science. I had originally given 4 stars, but it really needed to be changed to 5.

Reviewed On: Jan. 13, 2009