Gumbo Style Chicken Creole

We just finished a 3 day snow storm today and the temperatures are going to be sub zero for 5 of the next 6 days.  I am looking to do some cooking.  Not sure if this is going to make the weekend lineup but I am planning to cook several different things this weekend and either soupy or spicy is going to be the underlying theme.

1/4 C. oil for frying
1/4 C. all purpose flour
1 green bell pepper, chopped
1 onion, chopped
2 C. cooked chicken breast meat
1 14.5oz. can diced tomatoes with green chile peppers, with liquid
1 4.5oz. can sliced mushrooms, drained
2 tbsp. chopped fresh parsley
2 tsp. Worcestershire sauce
3 cloves garlic, minced
1 tsp. soy sauce
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. ground black pepper
3 dashes hot sauce

Heat oil in a large skillet over high heat.  Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny.  Reduce heat to low and stir in bell pepper and onion.  Cook 10 to 15 minutes, or until tender, stirring occasionally.

Add chicken, tomatoes with green chiles, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce.  Stir together, cover and simmer for 20 minutes.