From Louisiana and have had trouble in the past with rice cooking in huge stockpot. Other than substituing out the andouille (since I can't get it in DC), I followed this recipe, cooking in Calphalon turkey roaster. Did prepwork in roaster across two burners on stove, covered it and shoved it in the oven. Set my timer and started drinking...didn't touch it for 90 mins. It was PERFECT.

Reviewed On: Nov. 2, 2009