Louisiana.

One of my life goals is to visit all 50 states. Someday, I'll make it to Louisiana.

"Creole Chicken"

~2 pkgs dry bernaise sauce mix
~1/2 c dry white wine (I used a chenin blanc)
~1 lb boneless, skinless chicken tenders, but into bite sized pieces
~9 oz frozen mixed veggies
~1 lb cooked ham, cubed
~1 lb red potatoes, cubed
~1 red bell pepper, chopped
~1 green bell pepper, chopped
~3 shallots, minced
~1/2 t garlic powder
~1/2 t tumeric powder
~1/2 t dried tarragon

Combine all ingredients in crock pot.
Cover and cook on low for 6 hours.

6 servings.

When I do make it to Louisiana, I'm going to get "Chicken Creole", so I can compare. This was good and super flavorful. I don't do a lot of cooking with tarragon or tumeric, so it was a different kind of flavor than I'm used to, but it still made my taste buds happy.