Boneless, skinless thighs would be much moister than breasts. The andouille I get is already very spicy, so seasoning it is really unnecessary. As far as hot pepper sauce goes, I find that leaving it up to the individual works better than adding it to the pot, especially as, depending on the sauce, a lot of the flavor can get cooked away. This recipe makes a lot more than I thought it would.
If the rice is coming out crunchy, make sure you're using white rice, and that once you have brought the concoction to a boil, reduced the heat and covered, that you do not uncover until the dish is done, 20 to 25 minutes after covering.
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Boneless, skinless thighs would be much moister than breasts. The andouille I get is already...