Is ?potluck? pencilled in on your kitchen calendar? If so, the best insurance against being caught empty-handed at the last minute or having to settle for whatever you can find at the supermarket or deli is to plan ahead as early as possible.

By choosing a dish you can prepare ahead at your convenience, you?ll make the occasion more enjoyable for yourself and for others.

Both of the dishes below are designed to be served hot, although either can be cooked ahead, stored in the refrigerator for a day or two, and reheated.

If you won?t have very far to travel to the potluck, cook the dish shortly before you leave and transport it in an insulated container so that it stays hot until you serve it.

If you?ll be travelling some distance, keep the dish cold but leave early enough to allow time for cooking or reheating it after you arrive.

When packing food to take to a potluck, consider including a note or a sticker with the name of any dish that might not be readily identifiable.

If appropriate, indicate that the dish is very spicy or highly seasoned.

Here?s one of those dishes that makes everyone eager to be first in line at the potluck.

This jambalaya is intended to be quite spicy; however, you can reduce the amounts of black pepper and cayenne by half, if desired, without making the dish unpalatable.

Taste the chicken broth before you add it to the dish; if it tastes salty, add the smaller amount of salt.

If you cook the jambalaya ahead and refrigerate it, about 40 minutes before serving time, add two or three tablespoons of broth or water to the jambalaya and reheat it atop the stove or in a moderate oven until fully heated through.

2 pounds boneless chicken breasts or a combination of boneless breasts and thighs

5 tablespoons peanut or olive oil

1 pound smoked, spicy sausage

2 onions, chopped

2 stalks celery, chopped

1 carrot, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

2 tablespoons flour

1 can (28 ounces) plum tomatoes, drained and chopped

1 teaspoon dried thyme

to 1 teaspoon cayenne pepper, or to taste

to 1 tablespoon salt, or to taste

1 to 3 teaspoons freshly ground black pepper, or to taste

5 cups chicken broth, preferably unsalted

2 cups long-grain white rice

cup chopped parsley, for garnish

1. Cut chicken meat into -inch cubes. In a six-quart Dutch oven over medium-high heat, heat two tablespoons oil and saut? chicken until light brown (about ten minutes); remove and set aside.

2. Cut sausage into large 2 -inch pieces. In the same Dutch oven over medium heat, saut? sausage until lightly browned (about ten minutes). Remove with a slotted spoon and drain on paper towels.

3. In remaining oil over medium heat, saut? onions, celery, carrot, bell pepper and garlic until golden brown (ten to 12 minutes). Stir in flour and cook until light brown (about ten minutes). Stir in tomatoes. Season with thyme, and add cayenne, salt and pepper to taste.

4. Add chicken broth; bring to a boil over medium-high heat and add rice and chicken. Reduce heat to a simmer and cook, covered, until liquid is absorbed and rice is tender (about 20 minutes). Stir in reserved sausage and cook 15 minutes more; taste, adjusting seasonings if necessary.

Garnish with parsley; serve hot.

Serves eight.

For additional culinary information and recipes from Cole?s Cooking A to Z, e-mail AtoZculinarysocietyamerica.com.