Gumbo Style Chicken Creole

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filet powder, if desired.

• Ready In: 1 hr
• Serves: 5

Ingredients

• 1⁄4 cup  oil (for frying)
• 1⁄4 cup all-purpose flour
• 1  green bell pepper, chopped
• 1  onion, chopped
• 2  cups  cooked chopped chicken breasts
• 1 (14 1/2ounce) can diced tomatoes with green chilies, with liquid
• 1 (4 1/2ounce) can  sliced mushrooms, drained
• 2  tablespoons  chopped fresh parsley
• 2  teaspoons Worcestershire sauce
• 3  garlic cloves, minced
• 1  teaspoon soy sauce
• 1  teaspoon white sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 3  dashes  hot sauce

Directions

1. Heat oil in a large skillet over high heat.
2. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny.
3. Reduce heat to low and stir in bell pepper and onion.
4. Cook 10 to 15 minutes, or until tender, stirring occasionally.
5. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce.
6. Stir together, cover and simmer for 20 minutes.