1lb andouille sausage sliced
1lb chicken tenders
1lb peeled uncooked shrimp
1 green pepper chopped
1 head garlic minced
1 cup Torchbearer sauce #5
1/2 large red onion chopped
5-6 stalks celery chopped
14oz can stewed tomatoes
4 bay leaves
1 chicken bouillon cube
1/2 cup flour
3 T butter
3 cups of water
Salt & pepper chicken, in Dutch oven brown both sides of tenders over oil, then set aside and cut into chunks. Add andouille and also brown then remove. Sprinkle some garlic over 2 T olive oil, add butter, then constantly stir in flour to make roux.
Pre-heat oven to 375 degrees. Add fresh vegetables to Dutch oven and cook for 10 minutes. Pour in stewed tomatoes with juice, water, chicken bouillon cube and torchbearer sauce, add chicken and sausage, bring to simmer. Place in oven for 45 minutes. Add shrimp and bay leaves, return to oven for 35-45 minutes. Serve over rice.
8 oz of tomato sauce, any variety
1/2 red onion, chopped
8 cloves of garlic, chopped
1 jalapeno pepper, chopped
1 tablespoon olive oil
3/4 cup water
salt and ground black pepper to taste
1 small eggplant, thinly sliced rounds with skin
1 red bell pepper, cored and very thinly sliced strips
1 green bell pepper, cored and very thinly sliced strips
Squash or zucchini could be added and sliced round
3 tablespoons olive oil, or to taste
1 teaspoon dried thyme leaves, or to taste
3 tablespoons shredded sharp cheddar cheese
1. Preheat the oven to 375 degrees F (190 degrees C).
2. Spread tomato sauce into the bottom of a dutch oven or 12×12-inch baking dish. Sprinkle with onion, garlic and jalapeño pepper and stir in 1 tablespoon olive oil and water until thoroughly combined. Season with salt and black pepper.
3. Arrange slices of eggplant, red bell pepper, and green bell pepper, starting at the outer edge of the dish and working concentrically towards the center. Overlap the slices a little to display the colors. Drizzle the vegetables with 3 tablespoons olive oil and season with salt and black pepper. Sprinkle with thyme leaves. Cover vegetables with the dutch oven lid or a piece of parchment paper cut to fit inside the baking dish.
4. Bake in the preheated oven until vegetables are roasted and tender, about 45 minutes. Stir and place in the oven for 5 more minutes. Serve over rice, orzo or pasta with shredded cheese.