other than Emeril Lagasse recipe. I didn't get any pictures other than while it was cooking. The recipes going together rather quickly as long as you prep first not while you're trying to cook. What took me the longest was getting the spices put together for seasoning the chicken and shrimp. The only meat that is not raw while cooking is the sausage - I used Aidell's Pork Cajun Andouille Sausage. If you have more than 2-3 people eating or big eaters you'll want to double the dish. I have to say I've never made this before but have had it before - this is by far the most delish! - for me.
|An action shot ~|