13 October, 2011

Chicken Gumbo Ya Ya | Campbell's® Soup

Chicken Gumbo Ya Ya ingredients
Makes 8 servings (about 1 1/3 cup each)
1/4 cup all-purpose flour
1 tsp dried thyme leaves, crushed
14 skinless, boneless chicken thighs (about 1-3/4 LBS), cut into 1-inch pieces
2 Tbsp vegetable oil
1 (16-oz) pkg smoked sausage, cut into 1-inch pieces
1 (10.75-oz) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1 (10.5-oz) can Campbell's® Condensed Chicken Broth
1 (14.5-oz) can diced tomatoes
2 tsp 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 leaves
1 (10-oz) pkg frozen cut okra, thawed

For serving:
Hot cooked rice (optional)

For variation(s):
1/2-LB cooked medium shrimp


Active Prep: 20 minutes
Total Time: 8 hours 20 minutes
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 4 to 5 hours on High), or until the chicken is cooked through. If using, stir in shrimp during the last 30 minutes of cooking.

 Remove and discard the bay leaves. Serve the chicken mixture with the rice, if desired.

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