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
- vegetable oil: 0.25 cup
- all-purpose flour: 0.25 cup
- green bell pepper: 1 piece (chopped)
- medium onion: 1 piece (chopped)
- chicken: 2 cups (chopped, cooked)
- tomatoes with green Chili peppers, with liquid: 1 can (14.5 ounce can, diced)
- mushrooms: 1 can (4.5 ounce can, drained, sliced)
- fresh parsley: 2 Tbsp (chopped)
- Worcestershire sauce: 2 tsp
- garlic: 3 clove (minced)
- soy sauce: 1 tsp
- white sugar: 1 tsp
- salt: 0.5 tsp
- ground black pepper: 0.5 tsp
- dashes hot sauce: 3 piece (to taste)
- chicken broth: 0.5 cup (or as needed, optional)
Metric Conversion
Stages of cooking
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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.
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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.
