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
  • total: 50 minutes
  • Serves: 6

Recipe

Ingredients

  • 1 tablespoon olive oil
  • 1 small green pepper, chopped (about 1/2 cup)
  • 1 small red bell pepper, chopped (about 1/2 cup)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground red pepper
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Celery Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Celery Soup
  • 2 tablespoons water
  • 4 ounces , diced boneless, skinless chicken breasts, cooked(about 3/4 cup)
  • 4 ounces cooked shrimp, shelled, deveined and coarsely chopped
  • 4 ounces kielbasa, diced (about 3/4 cup)
  • 1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions

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.

Shells Recipe

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.

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

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

To recrisp Puff Pastry shells, place them in a 400° F oven for 5 minutes.

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

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