I scaled the quantity down to 1/4 of the original recipe. Based on other reviewers' comments, I agreed that, as is, this dish needed some depth of flavors; so I used chicken broth rather than water, added homemade cajun seasoning (rather than just paprika, cayenne, S&P), a little worcestershire, some tomato paste, garlic powder along with the fresh, & a bit of white wine. I used a portabello mushroom & all that was available in my town was already-cooked shrimp, which I tossed in toward the end, after the sauce had simmered, to warm it through. Served over sticky rice alongside steamed buttery broccoli. Thanks for sharing your recipe, Ann!
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I scaled the quantity down to 1/4 of the original recipe. Based on other reviewers' comments,...