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!
cost per recipe: $10.06
The price is determined by the national average.
tablespoon olive oil
small green pepper, chopped (about 1/2 cup)
small red bell pepper, chopped (about 1/2 cup)
teaspoon garlic powder
teaspoon ground red pepper
can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or Campbell's® Condensed 98% Fat Free Cream of Celery Soup
ounces , diced boneless, skinless chicken breasts, cooked(about 3/4 cup)
ounces cooked shrimp, shelled, deveined and coarsely chopped
ounces kielbasa, diced (about 3/4 cup)
package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
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.