Description
Delicious chicken gumbo consistency with tomato base. Makes plenty to last for several days. Serve over hot cooked rice and sprinkle with filé powder, if desired.
Ingredients
- ¼ cup vegetable oil
- ¼ cup all-purpose flour
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 2 cups cooked chicken, chopped
- 1 (14.5 ounce) can diced tomatoes with green chile peppers, with liquid
- 1 (4.5 ounce) can sliced mushrooms, drained
- 2 tablespoons chopped fresh parsley
- 2 teaspoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 3 dashes hot sauce, or to taste
- ½ cup chicken broth, or as needed (Optional)
Instructions
- Heat oil in a large skillet over high heat. Stir in flour and cook
- stirring constantly
- for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes
- or until tender
- stirring occasionally.
- Add chicken
- tomatoes with green chile peppers
- mushrooms
- parsley
- Worcestershire sauce
- garlic
- soy sauce
- sugar
- salt
- pepper and hot sauce. Stir together
- cover and simmer for 20 minutes. Add chicken broth or water if mixture is too thick for your liking.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6