I absolutely love this recipe. I've made it several times now. As with most recipes, I use it as a base, and modify it according to what I have on hand, and our tastes. I have never seen file powder, and haven't needed it as a thickening agent at all. I use whatever sausage I have on hand (usually a spiced chicken sausage), and don't always add another meat (chicken or shrimp). I also don't use any salt or pepper. The Club House Cajun seasoning I have on hand spices it up sufficiently. I also use that seasoning liberally, I don't measure...I also use a quinoa, sprouted and wild rice blend to up the healthy factor. I know I change a lot, but my recipe wouldn't be as good, without this one to give me guidance. So, thank you so much!! (I also pop in some mushrooms and use diced tomatoes)
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I absolutely love this recipe. I've made it several times now. As with most recipes, I use...