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!
cost per recipe: $9.92
The price is determined by the national average.
cups uncooked long grain white rice
tablespoons olive oil
pound boneless, skinless chicken breast, cut into 1-inch pieces
package (13-14 ounces) turkey kielbasa, cut into 1-inch pieces
large onion, finely chopped (about 1 cup)
cups diced green or red bell pepper
stalks celery, diced (about 1 cup)
can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
cup Swanson® Chicken Broth
teaspoons hot pepper sauce
teaspoon gumbo file powder
Cook the rice according to the package directions. While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and kielbasa in 2 batches and cook until well browned, stirring often. Remove the chicken and kielbasa from the skillet.
Heat the remaining oil over medium heat. Add the onion, green pepper and celery and cook until tender, stirring occasionally.
Stir in the soup, water, hot sauce and filé powder. Return the chicken and kielbasa to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Season to taste with salt and pepper. Serve over the rice.