The New York Times had an article about a low-country (South Carolina and Coastal Georgia) chicken dish called Country Captain.  I had all the ingredients in the house for the dish, except for a green pepper.  I substituted a red pepper, so I`m sure I`ve lost a little something in the aromatic department.  When I`ve made gumbo, I`ve noticed that the green pepper mixes with the other flavors in a culinary alchemy.

The kitchen smells great at the moment with warm smells of onion, garlic, and curry.  It seems like it will be the perfect meal for (yet another!)  cold night.  I`ll update with news of how it turned out after dinner.