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.
cost per recipe: $35.15
The price is determined by the national average.
cup all-purpose flour
teaspoon dried thyme, crushed
pounds boneless, skinless chicken thigh (about 14 thighs), cut into 1-inch pieces
tablespoons vegetable oil
pound smoked sausage, cut into 1-inch pieces
can Campbell's® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
can (14.5 ounces) diced tomatoes
teaspoons hot pepper sauce
large onion, chopped (about 1 cup)
large green pepper, chopped (about 1 cup)
stalks celery, sliced (about 1 1/2 cups)
package (10 ounces) frozen cut frozen okra, thawed
cups hot cooked white 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.