Ingredients
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1/4 cup vegetable oil
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1/4 cup all-purpose flour
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1 green pepper, chopped
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1 medium onion, chopped
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2 cups cooked chicken (I stew a whole chicken and tear meat off bones for rustic look)
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1 (28 ounce) can stewed tomatoes, undrained and squished
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1 (2 ounce) can sliced mushrooms, undrained
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2 tablespoons fresh parsley, chopped
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2 teaspoons Worcestershire sauce
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3 -4 garlic cloves, minced
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1 teaspoon soy sauce
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1 teaspoon sugar
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1/4 teaspoon salt
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5 dashes hot sauce
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file powder
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1/2 teaspoon fresh ground pepper
Instructions
- 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.