Buckshot Gumbo

Yield: Makes 11 cups

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

Preparation

Place mushrooms in a large roasting pan. Bake at 425° for 20 minutes; set aside.

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.

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.

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.