Creole Shrimp Jambalaya 4 tbsp. butter 1 medium white onion chopped ½ cup celery chopped 1 medium green pepper seeded and chopped 3 gloves garlic crushed 2 cups cubed cooked ham 2 tbsp. tomato paste 2 dried bay leaves 1 tbsp. fresh thyme chopped finely ¼ tsp. cayenne ¼ tsp. chili powder ⅛ tsp. all spice ½ tsp. salt ½ tsp. black pepper 1½ cups long grain white rice 1 540 ml can chunky stewed tomatoes 2 ½ cups chicken broth 1½ pounds fresh large shrimp peeled 1 tsp. paprika ½ c

Shredded Beef Tacos with Cool Lime Guacamole and Gooseberry Tomato Salsa 2 pound chuck roast (fat is best) ¼ cup salt 3 tbsp. pepper 6 cloves crushed garlic 1 large onion slice 6 cups water or enough to cover the roast 4 cups water 5 cloves crushed garlic 1 large onion chopped ¼ cup salt 2 tbsp. pepper 18 Guajillo peppers with the stems removed 2 tbsp. hot paprika 4 bay leaves 10 corn tortillas Place the beef roast in a large heavy stockpot; add the salt, pepper, garlic clove