- 10 minutes
- 15 minutes
- Remove poultry from bone and chop into large pieces. Place in a large bowl and mix with chopped parsley. Set aside.
- Slice celery into thin strips.
- In large pan, heat butter on low heat until melted. Add hot sauce, Chachere's and salt and continue to stir well. Add chopped poultry and parsley to sauce in pan and mix together. Stir until poultry is coated in sauce.
- Top bottom of bun with chicken mixture and garnish with celery strips on the sammies and plate. Serve immediately or buns will become soggy from sauce.