This is a very forgiving recipe - add or reduce seasonings to your taste. I've been making this for over 20 years and ever so often I'm asked - Have you fixed Chicken Creole lately? So much for subtle hints. I serve this over my own yellow rice (just add turmeric to your rice as it cooks) as that is how we prefer it. Some fresh baked French Bread w/garlic butter and large tossed salad. Very hearty meal that will leave guests begging for another Mardi Gras invite.
- 1⁄4 cup vegetable oil
- 1⁄4 cup all-purpose flour
- 1 green pepper, chopped
- 1 medium onion, chopped
- 2 cups cooked chicken (I stew a whole chicken and tear meat off bones for rustic look)
- 1 (28 ounce) can stewed tomatoes, undrained and squished
- 1 (2 ounce) can sliced mushrooms, undrained
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons Worcestershire sauce
- 3 -4 garlic cloves, minced
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1⁄2 teaspoon fresh ground pepper
- 1⁄4 teaspoon salt
- 5 dashes hot sauce
- file powder
- Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour.
- Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny.
- Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally.
- Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes.
- Stir occasionally.
- Serve creole over hot cooked rice or pasta of choice.
- Sprinkle with filè powder if desired.