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In the kitchen this week are two theology students from Presbyterian College in Montreal, the husband and wife team of Andrew and Sarah Thompson.

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Andrew and Sarah Thompson

Since May 1, they have been on a shared summer mission between St. Luke's Presbyterian Church in Bathurst and Knox Presbyterian Church in Campbellton. In addition to preaching on Sundays, they are doing Bible teaching, leading children's and youth camping ministries, as well as being engaged in teaching Vacation Bible School and Sunday school.

Andrew's experience includes having taught English in China and spending a year in Colombia working with and constructing homes for street children. He is now studying towards a master of divinity degree, as is his wife.

Sarah's resume includes working with students at Tyndale University College in Toronto as a resident adviser and ministry team co-ordinator. She has also served as business manager at Presbyterian Camp Geddie in Nova Scotia and as worship leader and children's program organizer at the Presbyterian church in Keswick, Ont.

A friendly welcome is extended to the public to visit St. Luke's for Sunday worship and to meet the Thompsons.

For this week's recipe, we've got a hearty, rib-sticking one for jambalaya.

INGREDIENTS

1 tbsp olive oil

1 cup chopped onion

1 cup chopped celery

1 garlic clove, minced

1 cup chopped mixed bell peppers

3/4 lb boneless, skinless

chicken breast (cut into bite-sized chunks)

1 1/4 cup uncooled long grain brown rice

2 cups water

1 tbsp chicken bouillon powder (or one cube)

14 oz can stewed tomatoes, with juice, cut up

1/4 or 1/2 tsp hot pepper sauce

1/4 tsp pepper

1/4 tsp dried thyme

1/4 tsp dried whole oregano

1/16 to 1/8 tsp cayenne pepper

12 medium raw shrimp (peeled and deveined)

1/2 cup diced turkey kielbasa (or other spiced cookd lean sausage)

1/4 cup sliced green onion

DIRECTIONS

Heat olive oil in large, non-stick frying pan. Add onion, celery, garlic and peppers. Saute for five minutes on medium heat. Add chicken and rice. Saute for five minutes until no pink remains in chicken. Turn into lightly sprayed 3 quart (or 3 litre) casserole dish.

Combine next eight ingredients in medium saucepan. Bring to boil, then pour chicken over mixture. Stir gently, then cover. Bake in oven at 350 F (175 C) for 45 minutes until rice is tender.

Makes eight cups, serves six.

In the kitchen is a great place to promote a non-profit group or event. Give us a call at 546-0558 to reserve the week you'd like to appear. Please note: the more advance notice, the better.