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Chicken and Rice Gumbo Soup Recipe

 




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recipe is ready in Ready in:
recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   6

  

Ingredients:
3/4 pound skinless, boneless chicken thighs -- cut into 1 inch pieces
1/4 pound fully-cooked smoked sausage -- chopped
2 medium stalks celery (with leaves) -- sliced
1 large carrot -- chopped
1 medium onion -- chopped
1 can (14 1/2 ounce) stewed tomatoes -- undrained
5 cups water
2 tablespoons chicken bouillon granules
1 teaspoon dried thyme leaves
1 package (10 ounce) frozen cut okra -- thawed and drained
3 cups hot cooked rice -- for serving
Hot red pepper sauce

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Directions:

Mix all ingredients except okra, rice and pepper sauce in 3 1/2- to 6-quart slow cooker. Cover and cook on LOW heat setting 7 to 8 hours or until chicken is no longer pink in center. Stir in okra. Cover and cook on LOW heat setting 20 minutes. Spoon rice into individual soup bowls; top with gumbo. Serve with pepper sauce.

INGREDIENT SUBSTITUTION: We like the heartier flavor of the chicken thighs in this gumbo, but you can use the same amount of skinless, boneless chicken breast.

This recipe from CDKitchen for Chicken and Rice Gumbo Soup serves/makes 6

Recipe ID: 18084

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