* 4 fryer halves                          *1 cup water
                                          *Creole Seasoning                     *1 can paprika (small)
                                            (Or salt and pepper)                 *1 tsp chili Powder
                                         *1 cup leftover chicken
                                              fat or oil

                                          Season chickem generously with Creole Seasoning or salt and pepper.
                                          Rub well on each side. Place fryer halves in open baking pan and
                                          cover with a mixture of oil and water. Place pan in pre-heated oven
                                          (275 degrees) and cook until hot. Sprinkle generously with paprika
                                          and chili powder. Baste continously every half hour until dark brown.
                                          Takes 3 to 5 hours.

                                          NOTE: This is a very famous Opelousas dish. The secret is in the
                                          seasoning and the long, slow basting process. It's served with rice
                                          dressing, petit pois, candied yams and green salad, French bread
                                          and black coffee demi-tasse. (Serves 4)

                                        *2 large fryers, cut up                       *1/2 can black ripe olives
                                        *2 large onions, thinly                      *1 cup cooking oil
                                            sliced                                              *1/2 cup flour
                                        *1 medium green pepper                     Creole Seasoning to taste
                                             chopped
                                        *1 can mushrooms

                                        Season chicken well with Creole Seasoning, place in hot cooking oil
                                        and brown. Sprinkle flour on pieces while browning. When all are
                                        browned place back in Dutch oven and add sliced onions, olives.
                                        mushrooms and chopped green peppers. Cover and cook under low
                                        fire until chicken is tender. When ready to serve, add a little water to
                                        gravy. Serve with boiled rice and French bread.

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