Quick Gumbo in Pastry Shells
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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Tip
Previous tipPlace 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.
Shells recipe
Puff Pastry Shells
Recipe
Ingredients
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1 tbsp. olive oil
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1 small green pepper, chopped (about 1/2 cup)
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1 small red pepper, chopped (about 1/2 cup)
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1 tsp. garlic powder
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1/4 tsp. ground red pepper
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1 can (10 3/4 ounces) Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
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2 tbsp. water
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4 oz. diced cooked chicken (about 3/4 cup)
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4 oz. cooked shrimp, shelled, deveined and coarsely chopped
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4 oz. kielbasa, diced (about 3/4 cup)
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1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
Directions
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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.
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Divide the chicken mixture evenly among the shells and serve immediately.
Comments
Submitted by:
Eddie J.
Date: 6/23/2009
"It was great and my wife enjoyed it! I will be making it again."