Chicken Creole

---

This is a very forgiving recipe - add or reduce seasonings to your taste. I've been making this for over 20 years and ever so often i'm asked - have you fixed chicken creole lately? so much for subtle hints. I serve this over my own yellow rice (just add turmeric to your rice as it cooks) as that is how we prefer it. Some fresh baked french bread w/garlic butter and large tossed salad. Very hearty meal that will leave guests begging for another mardi gras invite.

---

Steps

---

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 fil powder if desired.

---

Ingredients

---

vegetable oil, all-purpose flour, green pepper, onion, cooked chicken, stewed tomatoes, sliced mushrooms, fresh parsley, worcestershire sauce, garlic cloves, soy sauce, sugar, fresh ground pepper, salt, hot sauce, file powder