I'm an experienced cook, and this was a rare disaster. I used fresh jalapenos instead of canned peppers, browned the kielbasa, and softened the onion and bell peppers before adding them to the pot. I then set the slow-cooker on low. . . and 4 1/2 hours later, I have a pile of absolute mush. The flavors are very nice indeed, but the result of this recipe was an inedible mass of starchy glop. I'm going to have to fish out the kielbasa and figure out another way to serve it. If you think the recipe sounds good, by all means go for it. . . but watch your cooker like a hawk, and start checking at three hours.
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I'm an experienced cook, and this was a rare disaster. I used fresh jalapenos instead of...