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.
Ingredients
0.25 cup all-purpose flour
1 teaspoon dried thyme, crushed
1.75 pounds boneless, skinless chicken thigh (about 14 thighs), cut into 1-inch pieces
2 tablespoons vegetable oil
1 pound smoked sausage, cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
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 frozen okra, thawed
6 cups hot cooked white rice (optional)
1 teaspoon dried thyme, crushed
1.75 pounds boneless, skinless chicken thigh (about 14 thighs), cut into 1-inch pieces
2 tablespoons vegetable oil
1 pound smoked sausage, cut into 1-inch pieces
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
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 frozen okra, thawed
6 cups hot cooked white rice (optional)
Instructions
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.
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.
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 tast...
Directions
Print
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.
Ingredients
0.25 cup all-purpose flour1 teaspoon dried thyme, crushed1.75 pounds boneless, skinless chicken thigh (about 14 thighs), cut into 1-inch pieces2 tablespoons vegetable oil1 pound smoked sausage, cut into 1-inch pieces1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup1 can (10 1/2 ounces) Campbell’s® Condensed Chicken Broth1 can (14.5 ounces) diced tomatoes2 teaspoons hot pepper sauce1 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 leaf1 package (10 ounces) frozen cut frozen okra, thawed6 cups hot cooked white rice (optional)
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