2 chicken fryers, cut into pieces
salt and pepper, to taste
1/4 lb. butter
1 large onion, thinly sliced
1 green pepper, thinly sliced
2 cans (1 lb. 12oz.) whole tomatoes in puree, chopped
1/2 teaspoon garlic powder (or 3 whole cloves, minced)
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh parsley, chopped
1/4-1/2 teaspoon thyme, crushed
1 heaping teaspoon curry powder

This recipe is for 2 meals served on consecutive days - Captain's Chicken, and Shrimp Gumbo.

Season the washed, cut-up chicken with salt and pepper. Saute in a heavy bottomed skillet in 1/4 lb butter over high heat, turning to brown both sides (if butter begins to smoke or turn brown, remove pan from heat and add a tablespoon of olive or peanut oil). Remove chicken and add onion and peppers, frying until translucent. Combine remaining seasonings with tomatoes which have been chopped into large pieces, retaining the juice from the can (large pre-diced tomatoes can also be used). Cook over low heat for 5 minutes.

Arrange chicken in a 3 quart casserole, cover it with the tomato sauce and refrigerate until ready to bake.

Bake, covered, for 1 1/4 hours at 350°F. Serve over steamed rice. Store any remaining sauce under refrigeration for use the next day (or freeze for later).

The next day, use the remaining sauce (about 2 quarts should remain) to make Shrimp Gumbo the following day, if desired, as follows:

Shrimp Gumbo:

1 pkg. frozen chopped okra
1 tablespoon butter sauce (from previous recipe)
1 can shrimp soup
1 lb. shrimp, thawed or fresh

Saute okra in butter; add shrimp and cook until shrimp 3-4 minutes; add soup and sauce. Cook until shrimp are done and serve over rice.

Either of these dishes can be prepared in advance and frozen.

Submitted by: CM