As you might guess from its simplicity, this is an authentic salsa many of us who grew up on authentic, homemade Mexican food will recognize. Great with everything but I especially like it with grilled meats. 5 serranos though, yikes... try it with jalapeños first.

Reviewed On: May 6, 2009

Excellent and very simple. I did a few of the steps in a different manner just because of my old habits. (& because I roughly doubled the recipe) I always like to brown rice in a bit of oil so to accomodate this old habit, I did actually use an extra pan for browning and seasoning the chicken & sausage. In a bigger pot, I set to browning the rice in a bit of olive oil. Once it got the nice smell & color, I added in the "trinity" (onions/peppers/celery) & cooked those until tender. THEN I dumped everything into the big pot and watched it simmer beautifully. :)

Reviewed On: Mar. 23, 2009

I really wanted an etouffe recipe for chicken but had no idea how to get started. This one looked good enough to build on. I had just enough of the ingredients that I didn't bother to go shopping for the things I didn't have. A few of the substitutions were regular old cajun seasoning instead of seafood, clam juice instead of fish stock and olive oil instead of vegetable for the roux. Oh, and chicken instead of crawdad tails of course. :) I served it over quinoa and it turned out to be a big success.

Reviewed On: Mar. 22, 2009