Yum-meee! I served this for my parents and we all loved it. Of necessity, I substituted a lemon for the lime and used olive oil instead of canola oil. The chicken is delicious and moist, the potato adds a filing surprise, and it all just comes together really well.

Reviewed On: Jun. 9, 2006

Nice! I changed this recipe as follows to serve four: just under ¼ cup Old Bay (instead of the salt and crab boil); 1 lb cooked/frozen jumbo shrimp. Other changes: I cooked the corn in advance, in another pot; I cut the potatoes into quarters. Otherwise, I followed the directions exactly. I had no idea what to expect with so few ingredients – the results were amazing. I had my parents over for dinner & we all LOVED IT. In a nod to tradition, I used newspaper as a tablecloth (but we ate out of bowls and I ate with my fingers). A fun evening!

Reviewed On: Mar. 3, 2006

Nice! I cut this recipe as follows to serve four: 3 quarts of water; just under ¼ cup Old Bay; 1+ lb potatoes; 1 lb andouille-style chicken sausage; 4 ears of fresh corn; 1 lb jumbo shrimp. I cooked the corn in advance, in another pot. At the end, I turned off the heat, added the (already cooked/frozen) shrimp and just let it heat through for the last 5 minutes. I had no idea what to expect with so few ingredients – the results were amazing. I had my parents over for dinner & we all LOVED IT. In a nod to tradition, I used newspaper as a tablecloth (but we ate out of bowls and I ate with my fingers). A fun evening!

Reviewed On: Mar. 3, 2006