1/4 c. vegetable oil
1/4 c. all-purpose flour
1 green pepper, chopped
1 med. onion, chopped
2 c. coarsely chopped cooked chicken
1 (28 oz.) can tomatoes, undrained and chopped
1 (2 oz.) can sliced mushrooms, drained
2 tbsp. chopped fresh parsley
2 tsp. Worcestershire sauce
2-3 cloves garlic, minced
1 tsp. soy sauce
1 tsp. sugar
1/2 tsp. pepper
1/4 tsp. salt
3 dashes of hot sauce
Hot cooked rice

Heat vegetable oil in a heavy skillet over high heat; stir in 1/4 cup flour. Cook, stirring constantly, about 5 minutes or until mixture is the color of a copper penny.

Reduce heat; add green pepper and onion and cook 10-15 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. Serve creole over hot cooked rice.