Buckshot Gumbo

• 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

1. Place mushrooms in a large roasting pan. Bake at 425u0b0 for 20 minutes; set aside.
2. 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.
3. Heat 3 tablespoons oil in a large Dutch oven over medium-high heat. Saute onion and next 3 ingredients in hot oil 20 minutes or until tender. Add roux, and stir well.
4. 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.

gourmetblend, vegetable oil, flour, vegetable oil, onion, celery, green bell pepper, garlic, bay leaves, salt, paprika, ground red pepper, chicken, fresh oregano, thyme, parsley, green onion, rice

Taken from www.myrecipes.com/recipe/buckshot-gumbo (may not work)