I had to make some tweaks to this recipe. When I cooked the sausages in the pot, it made a lot of smoke, so I had to throw some water in there so that they wouldn’t burn. When I added the veggies and rice, I had to throw another cup of water to keep all the rice from burning. To remedy this, on my second attempt at this recipe, I cooked the sausages in a separate skillet, and I added the rice AFTER putting the chicken stock into the pot. Tasted even better the second time!
Jessica Fisher
It sounds like you had the heat too high. You shouldn’t have smoke or burning issues with a lower heat.
Deesselisa
Still on a pantry challege, so I didn’t get to use fresh ingredients, but this was really good, although maybe not even like how yours turns out. Mr. “it’s too spicy”, my 8 year old son, gobbled it down. I halfed the recipe. I didn’t have bell peper or tomato so i used a can rotel and a can of italian tomatoes and dried herbs. I used shreaded chicken for the shrimp and I had chicken, garlic, mozarella sausage in the freezer so i used that. In the future, I’ll make sure to have andouille sausage on hand for this as the mozarella was a little weird with it to me. Can’t wait to try it fresh with shrimp too. Thanks for adding this to your menu this week! Served with allrecipes mardi gras king cake (i sub in almond meal for the pecans) and fresh strawberries. So good!!
Sonicbland
I had to make some tweaks to this recipe. When I cooked the sausages in the pot, it made a lot of smoke, so I had to throw some water in there so that they wouldn’t burn. When I added the veggies and rice, I had to throw another cup of water to keep all the rice from burning. To remedy this, on my second attempt at this recipe, I cooked the sausages in a separate skillet, and I added the rice AFTER putting the chicken stock into the pot. Tasted even better the second time!
Jessica Fisher
It sounds like you had the heat too high. You shouldn’t have smoke or burning issues with a lower heat.
Deesselisa
Still on a pantry challege, so I didn’t get to use fresh ingredients, but this was really good, although maybe not even like how yours turns out. Mr. “it’s too spicy”, my 8 year old son, gobbled it down. I halfed the recipe. I didn’t have bell peper or tomato so i used a can rotel and a can of italian tomatoes and dried herbs. I used shreaded chicken for the shrimp and I had chicken, garlic, mozarella sausage in the freezer so i used that. In the future, I’ll make sure to have andouille sausage on hand for this as the mozarella was a little weird with it to me. Can’t wait to try it fresh with shrimp too. Thanks for adding this to your menu this week! Served with allrecipes mardi gras king cake (i sub in almond meal for the pecans) and fresh strawberries. So good!!
Jessica
@Deesselisa, sounds like some great tweaks!