In consideration of Hubs' sensitive innards and our heat tolerance level of "coward," I prepared a much tamed down version of this using just 1-1/2 tsp. of the Cajun seasoning, no hot sauce and smoked kielbasa; and both of us were pleased. It's so easy to add more heat/spice if you want it, but impossible to take it out once it's there; the point being I would recommend seasoning this to taste. I followed the recipe loosely, using the traditional "holy trinity" of green pepper, onion and celery, sweating the vegetables in bacon fat which leant a pleasant smokiness to the dish. I also used fresh rather than cooked shrimp, adding them at the end, just for a few minutes, before finally adding the cooked chicken until heated through. I loved the addition of the zucchini, which in the absence of the traditional rice, gave this more substance. For those who still want the rice, like Hubs, it is easy enough to serve it on the side. This was excellent. It makes a ton, so we'll be enjoying a quick and delicious repeat tomorrow! Note: this recipe begs for advance prep work, and I'm glad I did. I found it very helpful to have everything chopped and measured (mise en place) ready to go.
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In consideration of Hubs' sensitive innards and our heat tolerance level of "coward," I...