Buckshot Gumbo

Ingredients

• 6  bay leaves 
• 3 cups celery chopped
• 3 cups meat from a rotisserie chicken cooked chopped
• 11 servings rice hot cooked
• 1 cup flour all-purpose
• 0.3 cup parsley fresh chopped
• 0.3 cup thyme leaves fresh
• 6  garlic cloves chopped
• 3 cups bell pepper green chopped
• 1 cup green onion chopped
• 0.3 teaspoon ground pepper red
• 12 ounce gourmet-blend mushrooms 
• 3 cups onion chopped
• 0.3 cup oregano fresh chopped
• 1 teaspoon paprika 
• 0.8 teaspoon salt 
• 0.7 cup vegetable oil 
• 3 tablespoons vegetable oil 

Equipment

• frying pan
• oven
• whisk
• roasting pan
• dutch oven

Directions

1. Place mushrooms in a large roasting pan.
2. Bake at 425 for 20 minutes; set aside.
3. 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).
4. Remove from heat, and set aside.
5. Heat 3 tablespoons oil in a large Dutch oven over medium-high heat. Saut onion and next 3 ingredients in hot oil 20 minutes or until tender.
6. Add roux, and stir well.
7. 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.