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!

  • Prep: 35 minutes
  • Cook: 15 minutes
  • Serves: 6
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  • 1 tbsp. olive oil

  • 1 small green pepper, chopped (about 1/2 cup)

  • 1 small red bell pepper, chopped (about 1/2 cup)

  • 1 tsp. garlic powder

  • 1/4 tsp. ground red pepper

  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup

  • 2 tbsp. water

  • 4 oz. , diced cooked chicken (about 3/4 cup)

  • 4 oz. cooked shrimp, shelled, deveined and coarsely chopped

  • 4 oz. kielbasa, diced (about 3/4 cup)

  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions


  1. 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.

  2. Divide the chicken mixture evenly among the shells and serve immediately.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


  • VIEW:
  • Grilling is a great way to retain the chicken juices.

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Submitted by:
Eddie J.
Date: 6/23/2009

5 star rating

"It was great and my wife enjoyed it! I will be making it again."

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