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Chef John's Sausage & Shrimp Jambalaya

Reviewed: Jul. 19, 2012
Chef John is the man! I made his jambalaya exactly according to the recipe. It was wonderful! Will make this again and again.
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Annie's Fruit Salsa and Cinnamon Chips

Reviewed: Mar. 14, 2014
Have made this exactly as written many times for several different groups of people, chips included. Have not yet encountered anyone who didn't love it and there have never been any leftovers.
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Black-Eyed Pea Gumbo

Reviewed: Jan. 2, 2012
Great starter recipe. I omitted the celery. Used 1 cup low sodium chicken broth and four links of fresh andouille sausage browned. Didn't use canned tomatoes, instead used fresh tomatoes (skin removed), and fresh chile peppers. Added spices - tsp. cayenne pepper, a dash of habanero Tabasco sauce, tsp. Old Bay, two bay leaves and tsp. hot chile powder - to an onion, bell pepper and garlic (4 cloves) saute, then added all to the pot of peas...it would have been too bland otherwise. As it was, the chileheads in my house still added extra habanero hot sauce to their individual servings. Initially didn't add the rice...we started out serving this over white rice made separately...but after the first meal, I stirred the leftover rice into the black eyed pea mixture and the result was even better than the original. Will definitely make this again. Even my mother, who does not like black eyed peas, liked this.
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Chef John's Chicken and Mushrooms

Reviewed: Jun. 18, 2012
Excellent! Made the recipe almost exactly as written and this was very, very tasty. Maybe just a little too much salt though. Used kosher salt and unsalted butter. The only minor change was I didn't add additional salt and pepper as instructed after stirring in the butter. Thought the salt could have been reduced further. My mom, who always uses salt at the table no matter what she's eating, didn't add any to this. Next time maybe will leave out the pinch of salt after adding the mushrooms. But that was a tiny flaw. Wasn't able to buy boneless chicken breasts with the skin on, so bought bone-in ones. However, I discovered it was very easy to de-bone the breasts, which I did myself. Definitely will make this again and again. One thing - I don't recommend leaving these in the oven longer than 15 minutes. One of my chicken breasts was a little smaller than the other, so I left that one in the oven for 15 minutes and the other for 20. I should have taken both out about 5 minutes earlier than I did. Next time I will use a meat thermometer, as recommended. It was still very delicious though.
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