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: $10.75
The price is determined by the national average.
tablespoons olive oil
pound skinless, boneless chicken breast halves (2 breast halves), cut into 1-inch pieces
package (13-14 ounces) turkey kielbasa, cut into 1-inch pieces
large onion, finely chopped (about 1 cup)
cups large green or red bell pepper, diced
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 or Stock
teaspoons hot pepper sauce
teaspoon gumbo file powder
cups long grain white rice, cooked according to package directions (about 6 cups)
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.