Chicken & Sausage Gumbo
On those cold days when you're looking for a warm and satisfying dish, this chicken and sausage gumbo recipe will hit the spot. Turkey kielbasa and a little hot pepper sauce add great flavor to this Louisiana-style stew...and your family will love it!
Ingredients
2 tablespoons olive oil
0.5 pound skinless, boneless chicken breast halves (2 breast halves), cut into 1-inch pieces
1 package (13-14 ounces) turkey kielbasa, cut into 1-inch pieces
1 large onion, finely chopped (about 1 cup)
1.333 cups large green or red bell pepper, diced
2 stalks celery, diced (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Swanson® Chicken Broth or Stock
2 teaspoons hot pepper sauce
1 teaspoon gumbo file powder
2 cups long grain white rice, cooked according to package directions (about 6 cups)
0.5 pound skinless, boneless chicken breast halves (2 breast halves), cut into 1-inch pieces
1 package (13-14 ounces) turkey kielbasa, cut into 1-inch pieces
1 large onion, finely chopped (about 1 cup)
1.333 cups large green or red bell pepper, diced
2 stalks celery, diced (about 1 cup)
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup
1 cup Swanson® Chicken Broth or Stock
2 teaspoons hot pepper sauce
1 teaspoon gumbo file powder
2 cups long grain white rice, cooked according to package directions (about 6 cups)
Instructions
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and kielbasa in 2 batches and cook until they're well browned, stirring often. Remove the chicken and kielbasa from the skillet and set aside.
Add the remaining oil and heat over medium heat. Add the onion, green pepper and celery and cook until they're tender.
Stir the soup, water, hot sauce and filé powder in the skillet. Return the chicken and kielbasa to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Serve over the rice.
Add the remaining oil and heat over medium heat. Add the onion, green pepper and celery and cook until they're tender.
Stir the soup, water, hot sauce and filé powder in the skillet. Return the chicken and kielbasa to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Serve over the rice.
Chicken & Sausage Gumbo
On those cold days when you're looking for a warm and satisfying dish, this chicken and sausage gumbo recipe will hit the spot. Turkey kielbasa and a little hot pepper sauce add great f...
Directions
Print
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and kielbasa in 2 batches and cook until they're well browned, stirring often. Remove the chicken and kielbasa from the skillet and set aside.Add the remaining oil and heat over medium heat. Add the onion, green pepper and celery and cook until they're tender.Stir the soup, water, hot sauce and filé powder in the skillet. Return the chicken and kielbasa to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Serve over the rice.
Ingredients
2 tablespoons olive oil0.5 pound skinless, boneless chicken breast halves (2 breast halves), cut into 1-inch pieces1 package (13-14 ounces) turkey kielbasa, cut into 1-inch pieces1 large onion, finely chopped (about 1 cup)1.333 cups large green or red bell pepper, diced2 stalks celery, diced (about 1 cup)1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1 cup Swanson® Chicken Broth or Stock2 teaspoons hot pepper sauce1 teaspoon gumbo file powder2 cups long grain white rice, cooked according to package directions (about 6 cups)
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