WEST WIND CLOUDS - Louisiana Jamabalaya

High, dry stratus clouds have drifted in from the West. They will keep the beach temperatures down in the mid 70's today. That is about the same as the water temp and the sand area is empty. The ocean is flat and calm.

PLANET EARTH

Ocean Life: Most aquatic species like to live in shallow waters where there is warmth and light and an abundance of food. Coral reefs constitute under 1% of ocean space yet hold about 25% of the ocean's fish.

LOUISIANA BAYOU JAMBALAYA

Chicken – about a pound, cut into ½ inch pieces

Cajun Sausage – about ½ pound, cut into ½ inch pieces

Onion – 2 cups, chopped

Celery - 2/3 stocks, chopped

Bell peppers, red and green, chopped

Chili Stuff – Bayou Jambalaya Mix

Jalapeno pepper - diced small – 1 TBL

Rice, 2 cups (dry)

Chicken stock, 1 quart

Heat a big deep skillet that holds about a gallon to medium, and add olive oil, a couple of big glugs.

Start with the onion and celery, when they start to turn color add a good cup of chopped green and red pepper. Stir as these are cooking until they become bright and begin to darken, about 5 minutes.

Add the Cajun sausage. Keep stirring while it browns so nothing sticks.Add some stock to loosen everything, about a half cup.

Reduce the heat and stir the bottom of the pan to loosen anything sticking. Push everything to the side and add the chicken pieces and keep them moving so they brown all over.

Add about a good soup spoon of Bayou Jambalaya Mix.

Now add the diced jalapenos and the rice. Stir this all around so you have a even blend and add the rest of the stock. Cover and cook at low heat until all the liquid is gone, about 20 to 30 minutes.

Contact Chili Stuff: E-mail Goodchili@aol.com or http://www.chilistuff.net is the homepage for more mixes.