Chicken Creole - cooking recipe

Ingredients

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 green pepper, chopped
1 medium onion, chopped
2 cups cooked chicken (I stew a whole chicken and tear meat off bones for rustic look)
1 (28 ounce) can stewed tomatoes, undrained and squished
1 (2 ounce) can sliced mushrooms, undrained
2 tablespoons fresh parsley, chopped
2 teaspoons Worcestershire sauce
3 -4 garlic cloves, minced
1 teaspoon soy sauce
1 teaspoon sugar
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
5 dashes hot sauce
file powder

Preparation

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 file powder if desired.