Quick Gumbo in Pastry Shells

Here's an unexpected dinner idea that's packed with great New
Orleans-style flavor...and it's ready in no time!

Quick Gumbo in Pastry Shells
from Campbell's Kitchen

Prep Time: 20 min. Cook Time: 15 min.

1 pkg. (10 ounces) Pepperidge Farm(R) Puff Pastry Shells
1 tbsp. olive oil
1 small green pepper, chopped (about 1/2 cup)
1 small red pepper, chopped (about 1/2 cup)
1 tsp. garlic powder
1/4 tsp. ground red pepper
1 can (10 3/4 ounces) Campbell's(R) Condensed Cream of Celery Soup
(Regular or 98% Fat Free)
2 tbsp. water
4 oz. diced cooked chicken (about 3/4 cup)
4 oz. cooked shrimp, shelled, deveined and coarsely chopped
4 oz. kielbasa, diced (about 3/4 cup)

Directions:
Bake the pastry shells according to the package directions. Remove from
the baking sheet and cool on a wire rack.
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.
Spoon about 1/3 cup of the chicken mixture in each shell. Serve
immediately. Serves 6.

Kitchen Clip:
For this recipe you can use rotisserie chicken, leftover chicken or
Swanson(R) Premium Chunk Chicken.
Received on Mon Jun 22 14:54:38 2009