This is delicious. I made a couple of suggested changes -- added cream of mushroom soup, sauteed my mushrooms before putting them in the pan. I didn't have enough fresh mushrooms, so I supplemented with some canned (which I sauteed with the fresh; they tasted great). I coated the chicken with panko breadcrumbs that I seasoned with salt, pepper, garlic powder, and onion powder. I was also in a hurry and pounded the chicken breasts to be about 1/2" thick in hopes of speeding up cooking time. The dish was done in 30 min, and the chicken was surprisingly tender, not even requiring a knife to cut it. This recipe was a delicious surprise!

Reviewed On: Jan. 19, 2009

This mix has a nice hint of heat and sweet. I added garlic bagel chips and also doubled the recipe. I'd probably make a bit more butter sauce next time to get a little more heat/sweet, but my boyfriend loved it as is and it was the hit of the party I took it to.

Reviewed On: Dec. 24, 2008

This gumbo is really good. I was a bit skeptical about putting the rice in uncooked, but it cooked in the 30 min and really thickened up the gumbo nicely. I pulled meat off a rotisserie chicken and added it before simmering for 2 1/2 hours, in addition to the smoked sausage. One thing I would change: I would make the roux (bacon fat/oil/flour) by itself first, stirring constantly until it was the color of dark peanut butter; then I'd add the veggies to cook them down. In following the instrux as noted, I found that the flour mixture kept sticking to the bottom of the pan and never achieved a gravy-like consistency, which apparently it should have. But the taste is outstanding, so even following the instrux to a T resulted in delicious gumbo!

Reviewed On: Nov. 30, 2008