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Source: Campbell's Recipes
Tagged With: 8 servings (about 1 1/3 cups each)
Slow-Simmered Chicken Gumbo Ya-Ya
It just takes 20 minutes of your time to put together this slow-cooking, Creole-style chicken and sausage stew that has just the right amount of heat and seasonings to tickle your taste buds.   
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Serves: 8 servings (about 1 1/3 cups each)
Prep Time: 20 minutes
Cook Time: 480 minutes
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1/4 cup all-purpose flour
1 teaspoon dried thyme leaves, crushed
14 skinless, boneless Chicken thighs (about 1 3/4 pounds), cut into 1-inch pieces
2 tablespoons Vegetable Oil
1 package (16 ounces) smoked sausage, cut into 1-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 can (14.5 ounces) diced tomatoes
2 teaspoons hot pepper sauce
1 large onion, chopped (about 1 cup)
1 large green pepper, chopped (about 1 cup)
3 stalks celery, sliced (about 1 1/2 cups)
2 bay leaf
1 package (10 ounces) frozen cut okra, thawed
Hot cooked rice (optional)




Stir the flour and thyme in a gallon size resealable plastic bag. Add the chicken and shake to coat.
Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.  Add the sausage to the skillet and cook until well browned, stirring often.
Stir the chicken, sausage, soup, broth, tomatoes, hot pepper sauce, onion, green pepper, celery, bay leaves and okra in a 6-quart slow cooker.
Cover and cook on LOW for 8 to 9 hours* or until the chicken is cooked through.  Remove and discard the bay leaves.  Serve the chicken mixture with the rice, if desired.
*Or on HIGH for 4 to 5 hours.


Tip: You can also stir 1/2 pound of cooked medium shrimp in the cooker during the last 30 minutes of cooking.



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