Recipe of the Month: Gumbo Style Chicken Creole

  To get through the upcoming six weeks of winter (Punxsutawney Phil saw his shadow), try this month’s recipe – Gumbo Style Chicken Creole to keep warm. Ingredients 1/4 cup Oil 1/4 cup Flour, All-Purpose 1 Green Bell Pepper, Chopped 1 Onion, Chopped 2 cups Chicken Breast Meat, Cooked, Chopped 1 can (14-1/2 ounces) Diced Tomatoes with Green Chile Peppers, with Juices 1 can (4-1/2 ounces) Mushrooms, Sliced, Drained 2 tablespoons Parsley, Fresh, Chopped 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 five (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. Eat as an entree or serve over rice. Makes 4-6 servings. Courtesy of