A flavorful and hearty dish inspired by Creole cuisine, perfect for a satisfying meal.
In a large skillet, combine the flour with a small amount of oil and stir until smooth.
Stir constantly to prevent the roux from burning and to achieve a smooth consistency.
Cook the roux over medium heat until it turns a rich golden brown.
Keep an eye on the color change; this step adds depth to the flavor.
Add the chopped onion, celery, green bell pepper, and minced garlic to the skillet.
Chop the vegetables evenly for consistent cooking.
Cook the vegetables until they are tender, about 5 minutes.
Stir occasionally to ensure even cooking.
Stir in the stewed tomatoes, tomato paste, bay leaf, Worcestershire sauce, salt, and pepper.
Mix well to combine all the flavors.
Cover the skillet and let the mixture simmer for 40 minutes, stirring occasionally.
Check occasionally to ensure the sauce doesn't stick to the skillet.
Add the cooked chicken breasts to the skillet and simmer for an additional 10 minutes.
Ensure the chicken is fully coated with the sauce for maximum flavor.
Remove the bay leaf and serve the dish over cooked rice.
Garnish with fresh parsley for a touch of color and freshness.
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