Recipe by Campbell's Kitchen
"A hot casserole with the Louisiana flavors of shrimp, okra, and rice is easy to get on the table when you use canned gumbo soup and Cajun seasonings."
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2 (10.75 ounce) cans
Campbell's® Condensed Chicken Gumbo Soup
1 (10.75 ounce) can
dried minced onion
frozen okra, thawed
uncooked instant white rice
cooked ham, diced
cooked shrimp, peeled and deveined
I couldn't find the Campbells condense gumbo soup instead I sub regular gumbo soup by another brand. The flavor was a little weak, it was missing that "kick". However, I still got a thumbs up from my family (Louisiana natives). Will try again =0)
This was okay, but could not find the canned soup, and the whole thing seemed to be missing something more flavorful.
Easy and delicious! I used the light version of Campbell's condensed gumbo. I don't like hot spice; so, I substituted Creole seasoning for the Cajun seasoning. I used brown rice instead of white rice. My oven tends to cook on the slow side. I needed to cook this for 45 minutes for the liquid to properly absorb. This dish was very flavorful. This one's a keeper!
OK, I might try making it with regular rice, the instant rice just gave it an unpleasant texture.
I gave this 4 stars with changes. I live in Louisiana....So, these are the changes I made: I doubled the recipe, instead of dried onions, I used 1 whole chopped onion. i could not find campbells, so I used 3 cans of progresso, added gumbo filet, old bay seasoning, black pepper and Tony Chachere to taste, and I cooked it on top of the stove, stirring constantly on medium to medium high heat, adding the shrimp when all the rice was cooked.....and let sit for about 5 mins when done. Great starter recipe, tho
I tried this recipe and I did not care for it.
This went over like gangbusters in my house. While it's not real gumbo, it's definitely a good weeknight substitute. It was quick to throw together and very tasty. It reheated very well for lunches that week. I've also been asked to tell you to add a couple dashes of Frank's Red Hot to your bowl :)
We LOVE this recipe. I have made it twice now and my picky eater of a son always has 2 bowls. Of course I have made a few changes, we don't like okra so I don't use that and I use 1 pound of shrimp and half pound of scallops. I don't even weigh how much ham I put in! I maybe do 75% of a can of water, that way it's not to soupy. Also fresh onions.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 114
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