Chicken and Sausage Gumbo by Canadian Living Magazine's Elizabeth Baird
4 pounds chicken thighs
1 tsp(5 mL) cayenne pepper
1/2tsp (2 mL) salt
4 large clove garlic, minced
1 cup(250 mL) all-purpose flour
1/2 cup(125 mL) vegetable oil
2 large onion, chopped
1/2cups (375 mL) thinly sliced celery
1 large sweet green pepper, chopped
3 cups(750 mL) chicken stock
12 oz (340 gr) andouille sausage
8oz oz(227 gr) fresh okra
2 cups(500 mL) long grain rice, cooked and hot
(I substituted Chili Powder for the Cayenne Pepper, Orange Pepper for the Green Pepper, Ukranian Sausage for the Andouille Sausage and Baby Bok Choi for the Okra)
With kitchen shears, trim off excess skin and fat from chicken thighs; place chicken in glass bowl. Season with cayenne pepper, salt and garlic; massage well to coat chicken evenly. Cover and refrigerate for 30 minutes or for up to 24 hours.
Pour flour into plastic bag; add chicken, a few pieces at a time, and shake to coat evenly. Reserve excess flour.
In large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches if necessary. Transfer to platter.
Let pan cool slightly. Whisk reserved flour into cooled fat in pan to make smooth paste, scraping up any brown bits from bottom of pan. Cook over medium heat, stirring constantly, until roux is colour of melted dark chocolate and begins to smoke lightly, about 8 minutes.
Stir in onions, celery and green pepper; cook until softened, about 8 minutes. Stir in stock. Return chicken to pan. Add andouille sausage and bring to boil; reduce heat to medium-low. Cover and simmer until juices run clear when chicken is pierced, turning chicken once, about 30 minutes.
Meanwhile, trim okra. Blanch in boiling water for 3 minutes or until bright green. Drain and refresh under cold water. Add to gumbo; cook until okra is tender, about 8 minutes.
Serve over rice.
Sweet Potato Pie by Curtis Crush
2 unbaked pastry shell, 9-inch
3 cups cooked, mashed sweet potatoes
1/4 cup butter
1 1/4 cups sugar
2 large eggs
1/4 cup evaporated milk
1 teaspoon nutmeg
1 1/2 teaspoons cinnamon
Combine hot potatoes and butter in a large mixing bowl; mix well.
Add sugar and eggs; blend with mixer on low speed until smooth.
Add milk and spices. Blend well and pour into pastry-lined pie shell.
Bake at 350° for 45 to 50 minutes, or until firm.
I also like to add a teaspoon of Vanilla…optional.
Also if you substitute Deep Dish pie shells, you can cut the quantity of pie shells to 1 instead of 2