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Creole Chicken I
March 06, 2003

This one is a WINNER!!!!! I seasoned the chicken with cajun seasoning and added chopped jalepeno's (the kind in a jar), omitted the ham and took about a half of a pound of spicy italian sausage out of its casing and put it in with the chicken at the start. It was super HOT and flavorful! The dish holds well on low for a long time - the second time I made it it was in the crock for 10 hours before we ate and I couldn't tell the difference. I do take the skin off of the thighs before cooking, and the meat is so tender it just falls off the bone. Delicious! Thanks for a great recipe, Nancy!!!

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