Country Captain Casserole
Serves: 8

2 tablespoons plus 1 teaspoon vegetable oil
1 (3 1/2-pound) chicken, cut up and skin removed
1 1/2 pound large shrimp
3/4 pound keilbasa
2 medium-size onions, chopped
1 large Granny Smith apple, peeled, cored, and diced
1 large green pepper, diced
3 large garlic cloves, minced
1 tablespoon grated, peeled gingerroot
3 tablespoons curry powder
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon ground cumin
1 28-ounce can tomatoes in purée
1 13 3/4 to 14 1/2-ounce can chicken broth
5 ears corn on cob, cut into thirds
1/2 cup dark seedless raisins
1 teaspoon salt

In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot vegetable oil, brown chicken in batches, removing pieces to bowl as they brown. Preheat oven to 350 degrees F. In same Dutch oven over medium-high heat in 1 teaspoon hot vegetable oil, cook onions, apple, green pepper, garlic, and ginger 2 minutes, stirring frequently. Reduce heat to medium; cover and cook 5 minutes. Stir in curry powder, black pepper, and cumin; cook 1 minute. Add tomatoes with their purée, chicken broth, raisins, salt, and chicken pieces; over high heat, heat to boiling; boil 1 minute. Cover Dutch oven and bake 1 hour or until juices run clear when chicken is pierced with tip of knife. (Cool completely then freeze. Thaw and heat to serve.). Hot rice is a traditional accompaniment.