Reviewed: Nov. 20, 2009

This was simply fantastic. I don't normally take the time to rate recipes, but this one merited it for sure. I made some of the changes that others offered in here and found it them to be quite helpful. Cook this one with confidence! It is great!

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TexJosh

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Reviewed: Nov. 12, 2009

This was really good! Didn't have precooked chicken so threw 3 breast halves (S & P) in the skillet, browned and cooked while getting rest of ingredients together. Removed and continued with recipe in same skillet. I agree it needed more liquid but I added another can of the diced tomatoes/chili instead of broth. A few shakes of Red Hot and this had LOTS of flavor and a nice touch of heat. No mushrooms. Served over white rice.

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mickdee

Cooking Level: Intermediate

Living In: West Bloomfield, Michigan, USA

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Reviewed: Nov. 4, 2009

This was yummy! I left in the mushrooms (omitted the green pepper) and per other suggestions added celery and some dried thyme, along with red pepper flakes to give it a nice kick (instead of the hot sauce), and lastly added about 1/2 can of chicken stock. Definitely a keeper - thank you!

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Liezl

Cooking Level: Intermediate

Home Town: Johannesburg, Gauteng, South Africa

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 31, 2009

It was barley edible, there was little flavor and it left my husband and I extreamly unsatisfied.

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AbbyS

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Reviewed: Oct. 16, 2009

In the future I will try everyone's suggestion to add chicken stock. Also, I may substitue the green bell with a red bell. I always add extra spice to add "umph."

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brando79az

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Oct. 7, 2009

My boyfriend's family is from Mississippi so I had to make some changes in order for this to be even close to "gumbo style." I added frozen okra, corn, beans, and subbed cayenne pepper for hot sauce. After those changes it was great, but the recipe as-is would be lacking.

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amberln

Cooking Level: Intermediate

Home Town: Hinckley, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 6, 2009

It was edible but no all that good. Sorry

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ZOPOOH

Cooking Level: Intermediate

Home Town: Portsmouth, Virginia, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Oct. 2, 2009

Dang this is good. I made a huge batch of chicken caccatori in the slow-cooker and recycled the leftovers in this dish. I didn't have mushrooms so I left them out, I used honey in place of white sugar but splashed a little lemon juice in it as I found it a bit too sweet. Tossed in some crushed chili peppers and some chile powder, also added some BC spot prawns. As a quick cook after a busy work day this recipe is awesome, I really enjoyed cooking and eating this meal. I served it with brown rice and garlic bread. Five stars may not be enough. Thanks for the recipe.

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laughingmagpie

Cooking Level: Expert

Home Town: Nanaimo, British Columbia, Canada

Living In: Parksville, British Columbia, Canada

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Reviewed: Sep. 27, 2009

spicey and good

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debw971

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Reviewed: Sep. 23, 2009

I would give this ten stars if I could! We all LOVED it! I did do some things differently, however. I made the can of tomatoes with green chili peppers 10 oz., used an 8 oz. thing of fresh mushrooms (cook them with the onions), added a banana pepper to the onions and mushrooms along with a green chili pepper. I also subbed molasses for the white sugar. Anyway, despite my changes, we loved it. It was very filling, too.

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Miss Velveteen Paws

Cooking Level: Intermediate

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Reviewed: Sep. 1, 2009

Very delicious! Replaced the mushrooms w/ Okra and added a cup of Chicken Broth.

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piscesean85

Cooking Level: Expert

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Reviewed: Aug. 23, 2009

This was good, but not great for me. It definitely could use more juice. I'll make it again, making some of the changes recommended here.

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halo776

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Aug. 21, 2009

I love this recipe. I followed it exactly as written. I enjoyed the addition of mushrooms since I'm not an okra fan. So easy and even better the next day. Served with brown rice and French bread.

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Niffy C

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Lubbock, Texas, USA

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Reviewed: Aug. 5, 2009

Main change was to add a can of chicken broth to loosen this up to serve on rice. Any other changes were just based on what I had in the pantry and not because of the recipe. I will definitely make this again, as it was quick and tasty, even tho I cooked the roux on med/low and it took about 15 minutes to get a little darker than peanut butter... Not quite coffee colored for this one, but close. This was a little too spicy for my kids, but I was expecting that, so it's all good. Thanks for a great, easy recipe.

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rosyshell

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Reviewed: Aug. 2, 2009

I made this recipe exactly as stated. No revisions are needed. My whole family loves this. I have also served this for dinner guests with excellent results.

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MOMTOMANY1

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Reviewed: Jul. 25, 2009

I really liked this. I did add an additional can of tomatoes and some kilbasa but otherwise followed the recipe to a "T". I served this over brown rice. Next time I'm going to kick it up a notch with more spice.

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Joyce

Cooking Level: Expert

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Reviewed: Jul. 20, 2009

Made it for my husband, and he gobbled it up. Guess this goes in my queue.

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Robin J. Sky

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Parma Heights, Ohio, USA

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Reviewed: Jun. 29, 2009

We made this in a heavy cast iron "stock pot" rather than the slow cooker. Super recipe. Not a bite was left!

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JKRUSSO

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Reviewed: Jun. 2, 2009

What a delicious recipe. Very flavorful. I used 1/2 oil and 1/2 margarine, and also added chopped celery. Although I'm sure just adding cooked chicken would be fine, I sauted uncooked chicken first, removed, and continued to saute the vegetables, adding the chicken back in where indicated. Took the advice of adding some chicken broth and deleting the mushrooms, as well. The recipe definitely had a "kick" to it, and I loved it!

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