Recipes

1. In a Dutch oven, neat oil over meaium~ high heat. Add chicken and cook for 5 minutes or until browned on both sides Remove to plate.
2. Add sausage, onion, garlic, celery, green and red peppers, thyme, papri salt, allspice and cayenne pepper; stirring often, for 5 minutes or until vegetables are softened. Return chicken to dish along with accumulated juices. (The recipe can be prepared ahead up to this point; let cool, cover and refrigerate.)
3. Stir in rice, tomatoes with juice and stock; bring to a boil. Transfer to ba dish. Cover and bake in preheated for 30 minutes or until rice and chicken are just tender. (If using chicken thighs with the bone in, increase cooking time by 5 to 10 minutes.)
4. Stir in shrimp, parsley and green onions; cover and bake 5 to 8 min longer or until shrimp turns pink

2 tbsp. (25 ml) Olive Oil
1 ½ lbs. (750 g) Skinless, boneless chicken thighs (about 10 to 12)
1/2 lb. (250 g) Andouille, chorizo or other spicy smoked sausage, cut into 1/4 inch (5mm) slices
1 Large onion, chopped
3 Cloves garlic, finely chopped
2 Stalks celery, diced
1 Sweet green pepper, diced
1 Sweet red pepper, diced
1 tsp. (5 ml) Dried thyme
1 tsp. (5_ml)_Paprika
1/2 tsp (2 ml) Salt
1/4 tsp (1 ml) Ground all spice
¼ tsp (1 ml) Cayenne pepper
1 ½ cups (375 ml) Long grain rice
1 can (l4oz. or 398 ml] tomatoes, chopped, with juice

Cook and mash potatoes. Then add remaining ingredienis and beat until fluffy. Place in a greased casserole. Dot with butter or buttered crumbs. Bake until heated through (30-40 mi 350°F). Top with bacon bits and shredded cheese for something different.

1-3/4 cups (425 ml) Chicken stock
8 oz. (250 ml) Medium raw shrimp, in the shell
1/3 cup Chopped fresh parsley
3 Green onions, finely chopped

In a large skillet, cook beef, garlic and onion over medium heat breaking up the meat with a spoon, for about 10 minutes, or until cooked thoroughly. Drain off any fat. Stir in tomato sauce, Italian seasoning, salt and pepper. In a bowl, toss potatoes with flour and oil. Spread half the potato slices in bottom of shallow 8 cup (2L) baking dish. Spoon half the meat sauce evenly over potatoes and top with half the cheese. Repeat with remaining potato, meat sauce and cheese. Cover and bake in 350°F oven for 5 minutes or until potatoes are tender. Uncover and bake for 5 minutes or until cheese is bubbly and golden brown.