Chicken & Sausage Gumbo

Campbell's Chicken & Sausage Gumbo Recipe

On those cold days when you're looking for a warm and satisfying dish, this is the recipe to turn to. Turkey kielbasa and a little hot pepper sauce add great flavor to this Louisiana-style stew...and your family will love it!

At a glance

Prep

25 min.

Total

1 hr.

Serves

6

Servings: 1 cup each

Cook: 35 min.

Made With

  • Campbell’s® Condensed Cream of Chicken Soup

    Campbell’s® Condensed Cream of Chicken Soup

  • Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

    Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

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What You'll Need

2 tablespoons olive oil
1/2 pound skinless, boneless chicken breast halves (2 breast halves), cut into 1-inch pieces
1 pound turkey kielbasa, cut into 1-inch pieces
1 large onion, finely chopped (about 1 cup)
1 1/3 cups large green or red bell peppers, diced
2 stalks celery, diced (about 1 cup)
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup
1/2 cup water
2 teaspoons hot pepper sauce
1 teaspoon gumbo file powder
2 cups long grain white rice, cooked according to package directions (about 6 cups)

How to Make It

  • 1

    Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and kielbasa in 2 batches and cook until they're well browned, stirring often. Remove the chicken and kielbasa from the skillet and set aside.

  • 2

    Add the remaining oil and heat over medium heat. Add the onion, green pepper and celery and cook until they're tender.

  • 3

    Stir the soup, water, hot sauce and filé powder in the skillet. Return the chicken and kielbasa to the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Serve over the rice.

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RID#50125

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