Quick Gumbo in Pastry Shells
Golden puff pastry shells are filled with a Louisiana-style gumbo made with chicken, shrimp, kielbasa, green and red peppers and cream of celery soup. This recipe has great taste and comfort written all over it!
Ingredients
1 tablespoon olive oil
1 small green pepper, chopped (about 1/2 cup)
1 small red bell pepper, chopped (about 1/2 cup)
1 teaspoon garlic powder
0.25 teaspoon ground red pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
2 tablespoons water
4 ounces , diced boneless, skinless chicken breasts, cooked(about 3/4 cup)
4 ounces cooked shrimp, shelled, deveined and coarsely chopped
4 ounces kielbasa, diced (about 3/4 cup)
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 small green pepper, chopped (about 1/2 cup)
1 small red bell pepper, chopped (about 1/2 cup)
1 teaspoon garlic powder
0.25 teaspoon ground red pepper
1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup
2 tablespoons water
4 ounces , diced boneless, skinless chicken breasts, cooked(about 3/4 cup)
4 ounces cooked shrimp, shelled, deveined and coarsely chopped
4 ounces kielbasa, diced (about 3/4 cup)
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Instructions
Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, red pepper, garlic powder and ground red pepper. Cook for 5 minutes or until the peppers are tender. Stir the soup, water, chicken, shrimp and kielbasa in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes.
Divide the chicken mixture evenly among the shells and serve immediately.
Divide the chicken mixture evenly among the shells and serve immediately.
Quick Gumbo in Pastry Shells
Golden puff pastry shells are filled with a Louisiana-style gumbo made with chicken, shrimp, kielbasa, green and red peppers and cream of celery soup. This recipe has great taste and ...
Directions
Print
Heat the oil in a 10-inch skillet over medium heat. Add the green pepper, red pepper, garlic powder and ground red pepper. Cook for 5 minutes or until the peppers are tender. Stir the soup, water, chicken, shrimp and kielbasa in the skillet and heat to a boil. Reduce the heat to low and cook for 5 minutes.Divide the chicken mixture evenly among the shells and serve immediately.
Ingredients
1 tablespoon olive oil1 small green pepper, chopped (about 1/2 cup)1 small red bell pepper, chopped (about 1/2 cup)1 teaspoon garlic powder0.25 teaspoon ground red pepper1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup2 tablespoons water4 ounces , diced boneless, skinless chicken breasts, cooked(about 3/4 cup)4 ounces cooked shrimp, shelled, deveined and coarsely chopped4 ounces kielbasa, diced (about 3/4 cup)1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Caramel Pecan Cups
Light and flaky puff pastry cups are fille...
Eggplant Tomato Gratin
Layers of eggplant, tomatoes, onion and ch...
Vegetable Noodle Soup
Only five pantry ingredients, plus flavo...
Linguine with Easy Red Clam Sauce
Ready in just 35 minutes, this mouthwateri...