Chicken gumbo is a classic Southern dish, known for its rich, flavorful broth and tender chicken. While traditional gumbo recipes are time-consuming, this version utilizes Campbell's condensed soup to create a delicious, quick weeknight meal. This recipe offers a shortcut without sacrificing flavor, making it perfect for busy cooks who still crave the comfort of homemade gumbo.
What Makes This Gumbo Recipe Different?
This recipe distinguishes itself from traditional gumbo recipes by incorporating Campbell's condensed soup as a base for the roux. This significantly reduces the cooking time and effort associated with making a roux from scratch, which can be challenging for less experienced cooks. The result is a flavorful gumbo that’s both convenient and satisfying. We’ll explore variations and additions to elevate this simple recipe to new heights of deliciousness.
How to Make Chicken Gumbo with Campbell's Soup
This recipe uses Campbell's Cream of Mushroom soup as a base, but you can experiment with other varieties like Cream of Chicken for a richer, more poultry-forward flavor.
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 celery stalks, chopped
- 10 ounces frozen chopped okra
- 1 (10.75 ounce) can Campbell's Cream of Mushroom soup
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 1 teaspoon Cajun seasoning (adjust to taste)
- ½ teaspoon black pepper
- 1 bay leaf
- Cooked rice, for serving
- Optional: Chopped green onions for garnish
Instructions:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add onion, bell pepper, and celery to the pot and cook until softened, about 5-7 minutes.
- Stir in okra and cook for another 2-3 minutes.
- Add Campbell's soup, diced tomatoes, chicken broth, Cajun seasoning, black pepper, and bay leaf to the pot. Stir well to combine.
- Return the chicken to the pot. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded.
- Remove the bay leaf before serving.
- Serve hot over cooked rice and garnish with chopped green onions, if desired.
Can I Use Other Campbell's Soups?
Yes! While Cream of Mushroom is a popular choice for its creamy texture and subtle flavor that complements the gumbo, you can experiment with other Campbell's condensed soups. Cream of Chicken will enhance the chicken flavor, while a more adventurous cook might try a different flavor profile entirely. Remember to adjust seasonings to complement your chosen soup.
What Are Some Variations of This Recipe?
This basic recipe offers endless possibilities for customization. Consider adding:
- Andouille sausage: For a spicier, more authentic gumbo flavor.
- Shrimp: Add cooked shrimp during the last few minutes of cooking.
- File powder: A small amount of file powder (ground sassafras leaves) adds a unique thickening and flavor. (Note: Be careful with file powder, as a little goes a long way).
- Different vegetables: Experiment with other vegetables like carrots, corn, or potatoes.
Is This Recipe Healthy?
While this recipe is a convenient shortcut, it's important to note that it's not the healthiest option due to the sodium content of the condensed soup. You can mitigate this by using low-sodium soup or reducing the amount of salt added. Adding more vegetables will also increase the nutritional value.
How Long Does Chicken Gumbo Last?
Leftover gumbo can be stored in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for longer storage.
This simplified Chicken Gumbo recipe provides a delicious and convenient way to enjoy a classic dish without the time commitment of traditional methods. Remember to adapt and experiment to find your perfect flavor combination!
