• 1 lb. Chicken Breast, cubed
• 1 lb. Andouille Sausage
• 1 Tomato, diced
• 1 Red Onion, diced
• 1 Green Bell Pepper, diced
• 1 Celery, sliced
• 25 grams LifeSpice Poultry Perfection Seasoning
• 2 Bay leaves, whole
• 2 cups Rice, long grain
• 4 cups Chicken Stock

1. Add 10 grams of seasoning to the cubed chicken.
2. Sauté the chicken and sausage. Reserve.
3. Add onion, pepper, and celery and sauté until onion softens.
4. Add tomato, remaining seasoning, and bay leaves.
5. Add chicken, sausage, rice, and stock and bring to a boil.
6. Reduce to low and cover for 25 minutes.
7. Serve and enjoy!

For the Blackened Cajun Shredded Chicken:

• 1 whole Chicken
• 1 tin LifeSpice Blackened Cajun Seasoning

For the Cajun Blackened Chicken Dip:

• 2 cups Cream Cheese, softened
• 1 2/3 cups Sour Cream
• 1 lb Shredded Blackened Chicken
• 1 cup Bell Pepper, diced
• 1 cup Sharp Cheddar, shredded
• 3 Green Onions

For Chicken:

1. Spatchcock the whole chicken and rub the seasoning inside and out.
2. Set, uncovered, in the cooler overnight to dry the skin.
3. Set the oven to 350°F.
4. Cook until ready (chicken reaches internal temperature 165°F).
5. Once cooled, shred the meat.

For Dip:

1. Combine all the ingredients except for the green onions and cheese.
2. Transfer mix to a casserole dish, sprinkle cheese over the mixture and cover with aluminum foil.
3. Bake in a 350°F oven for 25 minutes until the sides are bubbling.
4. Uncover and allow the cheese to gratin (around 10 minutes).
5. Top with chopped green onions and serve.

For the Harvest Brûlée Toast:

• 2 thick Slices of Brioche
• 40 grams Butter, softened
• 20 grams Sugar, brown
• 20 grams LifeSpice Harvest Cider Doughnut Seasoning
• 20 grams Honey
• Maldon Salt

For the Chicory Coffee Ice Cream:

• 454 grams Milk
• 454 grams Heavy Cream
• 56 grams Eggs (4 large)
• 99 grams Sugar
• 1/4 tsp. Xantham Gum
• 10 grams Chicory Coffee
• 20 grams Spirit

For Harvest Brûlée Toast:

1. Mix sugar, seasoning, butter, and honey until fully combined.
2. Spread mixture on all sides including the edges.
3. Bake at 350°F for 18 minutes, flipping halfway.
4. Remove from oven and let cool for 5 minutes.

For Chicory Coffee Ice Cream:

1. Bring milk, cream, and coffee to a boil.
2. Cream the egg, sugar, and xantham gum.
3. Temper the egg mixture and add back to the pan.
4. Heat until thickened to custard texture (175°F).
5. Refrigerate the mixture overnight.
6. Churn and serve.