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Cramped as I was for time yesterday, cooking for the 2 of us as well as for a neighbor couple, I decided to make to main entrees & take half of each over to the neighbors, giving me & mine a chance to taste both ~ Worked out just fine, too! Did a little juggling on this one, as I left out the canned mushrooms, used 2 mild sausages & 2 sweet ones, & cut the red pepper flakes down to just 1/8 teaspoon! As for us, we loved it that way, & apparently the neighbors did, too! Will certainly be making this one again! [Tagged & made in Please Review My Recipe]
My boys really enjoyed this because it was spicy! We can not eat green peppers but I diced up a roasted red pepper and I think it added to the color. I used half hot sausage and half mild sausage. I also added the shrimp in the last five minutes of cooking. Really good. Made for 1-2-3 Tag.
This is delicious!, I made it with all the ingredients stated but with some amount adjustments, not sure what the chicken livers added to the recipe it must have done something great, I used bulk spicy pork sausage meat in place of the sausage links, and increased the chili flakes to well over a tablespoons, I sent home the rest with my DS in a doggie bag so he can enjoy the leftovers although I must say there wasn't that much leftover, thank you for a wonderful recipe and one I will make again Pat!
Divine, and all my modifications blended in perfectly! Replaced 2 Italian sausage links with andouille sausage, tossed some Tony Chachere's Creole Seasoning in with the dry herbs and spices, and added Reese's Smoked Mussels in Red Pepper Sauce to the dish at the table, to make sure that it did not interfere with the recipe's intent. I routinely remove the skin from sausages. The andouille sausage remained in cut slices, while the hot Italian sausage acted more like ground beef. The stages of cooking were ingenious, ensuring that there is plenty of "fond" to work into the sauce. I added Reese's Smoked Mussels in Red Pepper Sauce at serving, so it would not confuse the taste of the recipe. Everything worked out perfectly. Thank you for sharing this recipe, Chocolatl! Made for ZWT5 French/Cajun/Creole region as "Slice of Lime Babe" of the Bodacious Brickhouse Babes.
This was made using sweet Italian sausage and I think we have enjoyed it more made with hot Italian sausage. The sausage was reduced by half and fresh mushrooms were used in place of the canned. The shrimp were scattered over the top during the last few minutes of cooking. The recipe goes together easily. The instructions are well written and easy to follow. Thanks for sharing a delicious recipe. Made for *ZWT 5*