Quick Gumbo in Pastry Shells |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Golden Pepperidge Farm® Puff Pastry Shells are filled with a Louisiana-style gumbo made with chicken, shrimp, kielbasa, green and red peppers and Campbell's® Condensed Cream of Celery Soup. Ingredients:
1 (10 ounce) package pepperidge farm® puff pastry shells |
1 tablespoon olive oil |
1 small green pepper, chopped |
1 small red pepper, chopped |
1 teaspoon garlic powder |
1/4 teaspoon ground red pepper |
1 (10.75 ounce) can campbell's® condensed cream of celery soup (regular or 98% fat free) |
2 tablespoons water |
4 ounces diced cooked chicken |
4 ounces cooked shrimp, shelled, deveined and coarsely chopped |
4 ounces kielbasa, diced |
Directions:
1. Bake the pastry shells according to the package directions. Remove from the baking sheet and cool on a wire rack.
2. 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 about 5 minutes or until tender. Stir the soup, water, chicken, shrimp, and kielbasa into the skillet. Heat to a boil. Reduce the heat to low. Cook for 5 minutes.
3. Spoon about 1/3 cup of the chicken mixture in each shell. Serve immediately.
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