Wild Mushroom And Chicken Gumbo

• 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

1. 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.
2. Spoon the rice into shallow bowls and lade the gumbo over the rice.
3. Serve with warm corn bread.

canola oil, mushrooms, shiitake, yellow onion, green bell pepper, garlic, chicken breasts, chicken broth, tomatoes, scallions, paprika, oregano, thyme, black pepper, cayenne pepper, basmati

Taken from www.epicurious.com/recipes/member/views/wild-mushroom-and-chicken-gumbo-52723501 (may not work)