Recipe by: Victoria Caylor
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This was fabulous! I subbed in a 4-oz can of chopped green chiles for the 5 chili peppers called for and it worked wonderfully.
I should have listened to Vikki's warning about the chile peppers. It's an easy to make, attractive dish, but WOW is it hot - almost inedible - and I like spicy food. Next time, I'm omitting t...
This was fabulous! I subbed in a 4-oz can of chopped green chiles for the 5 chili peppers called for and it worked wonderfully.
This was a great quick and easy recipe!!! I found the oil to be unnecessary, as the grease from the sausage was more than enough to sautee the onion...it worked great. Like others suggested, I u...
OUTSTANDING! My wife and I loved it! It was easy to make, and had that great Creole taste! It is a steady on our menu and it freezes very well for an easy after work dinner!
I should have listened to Vikki's warning about the chile peppers. It's an easy to make, attractive dish, but WOW is it hot - almost inedible - and I like spicy food. Next time, I'm omitting t...
To tone down the "hotness" of this dish, eliminate the cayenne pepper and cerrano or jalapeno peppers. Substitute with 2 cans (15 ounce) cans diced tomatoes with green chilies, with liquid.
Holey-moley, this was as hot as Dante's Inferno! And I am from SOUTHERN Texas!!! I am making it again tonight, as it is VERY good, but I will be leaving out some of the heat! Whew! If you're fro...
Wow!!! Great meal! My husband and I go to New Orleans several times a year and he has been telling everyone this is the best he has ever had. I used 2 cans of chunky rotel tomatoes and it was...
This is a hot one but very flavorful. I added about half a cup of chicken broth for more liquid and I omitted the salt. If you go a little easy with the peppers it will still have a nice kick to...