A classic Louisiana dish, with Spanish and French influences, is transformed into a flavourful and hearty, entrée-worthy soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|canola oil||45 mL||3 tbsp|
|boneless skinless chicken thighs, cut into bite-size pieces||454 g||1 lb|
|andouille sausage, sliced||226 g||8 oz|
Campbell’s Signature Condensed Creole Chicken Gumbo
1 tub (1.81 kg)
1 tub (4 lb)
|water||2 L||8 cups|
|all-purpose flour||375 mL||1 1/2 cups|
|fine yellow cornmeal||60 g||1/2 cup|
|granulated sugar||30 g||2 tbsp|
|baking powder||15 mL||1 tbsp|
|kosher salt||5 mL||1 tsp|
|buttermilk||250 mL||1 cup|
|unsalted butter, melted||113 g||1/4 lb|
|seeded and diced jalapeño||33 g||1/4 cup|
|peeled deveined large shrimp (16/20)||1 kg||2 lb|
|1. Heat oil in large stock pot set over medium-high heat; brown chicken, in 2 batches, for 8 to 10 minutes or until golden. Transfer to plate. Add sausage to stock pot; cook for about 5 minutes or until browned around edges. Return chicken and any accumulated juices to pot; pour in soup and water.
2. Simmer for 20 to 25 minutes or until chicken is tender and soup is fragrant. Let cool completely and refrigerate for up to 3 days. Makes 15 cups (3.75 L).
|3. Preheat oven to 350°F (180°C). Whisk together flour, cornmeal, sugar, baking powder and salt. In separate bowl, whisk together buttermilk, eggs and butter; stir into flour mixture just until combined. Stir in jalapeño. Scrape into buttered 8-inch (2 L) baking dish. Bake for about 30 minutes or until top is golden and toothpick comes out clean when inserted in centre. Let cool and cut into 8 portions.|
- Heat scant 1 3/4 cups (425 mL) soup until steaming. Add 5 shrimp (113 g); simmer just until cooked. Spoon into serving bowl. Serve with cornbread.