In honor of Fat Tuesday, I made Gumbo Style Chicken Creole last night for dinner. Now I know it wasn't authentic, but it was really good. Here is the original recipe: Gumbo Style Chicken Creole 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 breast meat 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 (I used 2 tsp dried) 2 teaspoons Worcestershire sauce 3 cloves garlic, minced 1 teaspoon soy sauce 1 teaspoon white sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3 dashes hot sauce 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. Serve over hot cooked rice. Now, as I was making this, I realized a few things could be added or omitted to taste. I omitted the mushrooms, and added 1 can of chicken broth, 1 can of diced tomatoes. If I would have thought about it, I would have added 1 or 2 cooked beef sausages (or turkey or chicken whatever...just NOT pork breakfast sausage). I also thought I had more rice than I did, so I made a few noodles for the kids and Seth, but I'm not sure how it tasted (make sure you have enough rice....it definitely looked nicer). Overall this was easy to make, and most of the ingredients are usually in my pantry. I used some frozen cubes of Rotisserie chicken I had on hand, but I am sure any cooked chicken would work. Let me know if you try this, and how your families like it. I think I will make it again soon, as long as I have enough rice!
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