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Creole Chicken I
March 17, 2003

I changed this recipe some. I added some onion and celery and used more tomato sauce than called for (because it was the only size can I found). I used more hot sauce than called for and added some cayenne pepper and garlic. I took the sausage out of the casing and cooked it up with some red pepper and added it for the last 30 minutes or so (after shredding the chicken). I tried adding the rice into the creole mixture, but both my husband and I agree, we should have kept the rice separate. I think it soaks up too much of the sauce. It seems a bit too dry when you reheat. It would be better if kept separate until put on your plate to eat. Good base recipe and pretty easy.

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