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1.
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First, prep all your stuff: roughly chop the celery, peppers, onions, and garlic.
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You can chop up the chicken now as well if you feel like it, though it doesnt go in until the end.
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Shred your aged cheddar and combine all the spices in a little bowl.
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2.
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Melt the butter in a large, large pot.
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When its melted, add the flour.
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Stir over medium heat to create whats called a roux.
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Keep it cooking until it gets to be a golden brown and releases a nutty scent.
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This took me about 10 minutes.
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3.
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Add the chopped green onions, onion, garlic, bell peppers, and celery.
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Cook those veggies about 6 minutes, until softened.
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4.
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Add the tomato paste and all the spices.
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Cook for another few minutes, stirring to combine.
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5.
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Add the can of diced tomatoes.
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Bring it to a simmer.
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6.
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Add the Tabasco, Worcestershire sauce, dry sherry, and chicken stock.
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Bring it to a boil, then lower the heat and let it simmer for a good 30 minutes.
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It should thicken somewhat.
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7.
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After 30 minutes or once it thickens, add the cheese, heavy whipping cream, and chicken.
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Simmer over low heat until the chicken is cooked through, about 6-7 minutes.
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If its not quite thick enough, create a cornstarch/water slurry and add that in, or add more cheese.
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8.
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Serve it over white rice, and garnish with green onions and an extra drizzle of dry sherry.
