I have no excuse for my laziness on posting except for the holidays. We’re jumping into the season and having so much fun! We’re starting a ton of new traditions that I will be posting about soon, but for now, we’ll stick to something yummy!
I adapted this recipe from the Campbell’s website, Quick Gumbo in Pastry Shells, but this makes an amazing stew, perfect for cold winter nights!
I want to start this recipe by saying that I have never been to New Orleans, or had traditional gumbo, so please be nice.
•8 oz diced, cooked chicken
•8 oz cooked shrimp
•8 oz diced, cooked kielbasa (I end up using the entire kielbasa)
•1 tbsp olive oil
•1 small green pepper, chopped
•1 small red pepper, chopped
•2 tsp garlic powder
•1/2 tsp ground red pepper
•2 cans Campbell’s cream of celery
•4 tbsp water
Start by heating oil over medium heat, a decent sized pot, add the peppers, garlic powder and ground red pepper. Cook until the peppers are tender. Add everything else and heat to a boil. Reduce the heat to low and allow to cook for five minutes.
It’s got a nice kick to it and definitely fits the bill for a easy and filling family meal.