I had just completed this recipe tonight, and it was flavorful though I felt the addition of the roux was far too early in the cooking process. I had to babysit the pot and stir far too frequently, and the chicken stuck and shredded and the sauce/roux burnt on the bottom despite my careful monitoring and attention, so I had to add more liquid. Therefore the appearance of the chicken and sauce looked nothing like the photo.
Perhaps it may be better to 1) brown chicken (with or without skin, dependent on preference), with addition of sausage the last half of browning then 2) add veggies and 3) add seasonings (with far less salt), with 1/2 the suggested cayenne and with perhaps 1 to 2 cups chicken broth (thus reducing recommended salt--I didn't add any due to the saltiness of the sausage). Cook, with the roux addition perhaps within the last 30-40 minutes to finish (and nowhere near the suggested amount of a cup!). Finish with the final adjustment of cayenne pepper to taste, up the the recommended full amount, for some like it spicy!
I would use this recipe as a guideline in the future for I believe it has great potential to be a keeper, though I found the recommended process much too involved for the end result, in my opinion.
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I had just completed this recipe tonight, and it was flavorful though I felt the addition of...