iv'e made this recipe countless times, as given and with modifications and this is my favorite, noted i like it a bit on the spicy side...do not use olive oil, a couple hot, 1 sweet hungarians with a anaheim in lieu of bell peppers, a extra stalk or 2 of celery, coat your chicken and sausage up good (1tspn apiece)w/cajun seasoning, for the sausage use whatever size it comes in, mine is usually a 16oz package, for a treat (i live in mich) order "real" andouille sausage, (jacobs in louisianna makes top of the line and has a web site), add a extra can of petite diced tomatoes, 1 tspn hellfire sauce, add a 1 lb of shrimp the last 6-8 minutes, add 1tsp cayenne pepper, use only long grain converted rice (prevents any clumping) and it has taken me ~35 minutes for rice to finish, do not forget the file powder, if you can not get it locally, order on-line as if you make this your probably going to make gumbos down the line and will need it...i have made this w/additions of smoked ham, crayfish tails, and scallops, it all comes out very good...
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