By: Brian Seveland
I’ve used this recipe at least a dozen times, and it’s relatively fool-proof. The resulting dish is great! I originally came across it in a Eating Well cookbook about meals for 2 people. Doubling or tripling it works well.
I’ve substituted Andouille sausage occasionally, and sometimes use bone-in chicken thighs, and cut them up after browning. Everyone who’s had this seems to like it!