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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3 (4-ounce) packages gourmet-blend mushrooms |
2/3 cup vegetable oil |
1 cup all-purpose flour |
3 tablespoons vegetable oil |
3 cups chopped onion |
3 cups chopped celery |
3 cups chopped green bell pepper |
6 garlic cloves, chopped |
6 bay leaves |
3/4 teaspoon salt |
1 teaspoon paprika |
1/4 teaspoon ground red pepper |
3 cups chopped cooked chicken |
1/4 cup chopped fresh oregano |
1/4 cup fresh thyme leaves |
1/4 cup chopped fresh parsley |
1 cup chopped green onion |
hot cooked rice |
Directions:
1. Place mushrooms in a large roasting pan. Bake at 425° for 20 minutes; set aside.
2. Meanwhile, combine 2/3 cup oil and flour in a large skillet; cook over medium-high heat, whisking constantly, until roux is dark golden brown (about 15 minutes). Remove from heat, and set aside.
3. Heat 3 tablespoons oil in a large Dutch oven over medium-high heat. Sauté onion and next 3 ingredients in hot oil 20 minutes or until tender. Add roux, and stir well.
4. Stir in roasted mushrooms, bay leaves, and next 7 ingredients; bring to a boil. Reduce heat to low, and simmer, uncovered, 1 hour. Stir in green onions, and serve over hot cooked rice.
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