LCBO Food & Drink Autumn 2018

DINNER PARTIES  GAME NIGHT DINNER

Jambalaya Pasta WITH PAPPARDELLE AND WALNUT & SMOKED CHEDDAR CORNBREAD (recipe on page 133)

1 cup (250 mL) water 2 tsp (10 mL) dried oregano Salt 1 lb (455 g) dried pappardelle pasta

pepper and tomato paste to the cleared area. Cook for 1 minute then add diced tomatoes, 1 cup (250 mL) water and oregano; stir well to combine all ingredients. Cover and simmer over low heat for 20 minutes. 4 Bring a large pot of well-salted water to the boil, add pasta and cook as per package instructions. 5 Just before serving, add the shrimp to skil- let and cook over medium-high heat until the shrimp are cooked, about 4 minutes. If needed, reduce sauce slightly to thicken, or if too thick add some water to loosen the sauce. Season if necessary. 6 Place pasta on a platter and top with sauce, sprinkle with parsley, and serve. Serves 6 to 8

Andouille is the classic sausage used in jam- balaya, but if it is not available any smoked sausage will do. Just ask at your deli counter for something dry and smoked. You are not

looking for a raw sausage. 2 tbsp (30 mL) vegetable oil 2 cups (500 mL) diced onion 1 cup (250 mL) diced celery

1 lb (455 g) large shrimp, raw and peeled ¼ cup (60 mL) fresh parsley, finely chopped 1 In a large skillet, heat oil over medium-high heat. Cook onions and celery for 5 minutes, add green pepper and garlic and continue cooking for another 10 minutes or until veg- etables are tender. 2 Add chicken and sausage to the pan and cook over medium-high until chicken is brown and cooked through, about 8 minutes. 3 Reduce heat to medium, push ingredients to one side of skillet and add paprika, cayenne

3 cups (750 mL) diced green peppers 2 tbsp (30 mL) finely chopped garlic 1½ lbs (680 g) boneless, skinless chicken breast, cut into 1 inch (2.5 cm) cubes ½ lb (225 g) smoked sausage, sliced ¼ inch (5 mm) thick 3 tsp (15 mL) paprika (not smoked) ½ tsp (2 mL) cayenne pepper 2 tbsp (30 mL) tomato paste 2 cans (each 398 mL) diced tomatoes with juices

108  FOOD & DRI NK AUTUMN 2018