Ingredients
2 Tbsp canola oil
8 ounces mushrooms sliced
4 ounces shiitake or oyster mushrooms sliced
1 med yellow onion, diced
1 green bell pepper, seeded and diced
4 cloves garlic minced
3/4 pound boneless, skinless chicken breasts or thighs, diced
4 C chicken broth
14 once can stewed tomatoes
4 whole scallions, chopped
1 tsp paprika
2 tsps dried oregano
1 tsp dried thyme
1/2 tsp black pepper
1/2 tsp cayenne pepper
4 C cooked long-grain, basmati or wild pecan rice
Preparation
In a large saucepan, heat the oil. Cook the mushrooms, onion, bell pepper and garlic, stirring for 7 minutes over medium-high heat. Add the chicken and cook for 3 to 4 minutes more. Add the broth, stewed tomatoes, scallions, oregano, paprika, thyme, black and cayenne peppers and bring to a simmer. Cook for 20 minutes over medium heat, stirring occasionally.
Spoon the rice into shallow bowls and lade the gumbo over the rice.
Serve with warm corn bread.
