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Quick Gumbo Cups

Quick Gumbo Cups

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Super quick bread cups filled with warm chicken and sausage gumbo.MORE+LESS-


can (11 oz) Pillsbury™ refrigerated French bread


can (19 oz) Progresso™ Traditional Soup Chicken and Sausage Gumbo

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  • 2

    Spray the bottom of a 12 count muffin tin lightly with cooking spray.

  • 3

    Cut the bread dough into 6 equal parts. Take each bread dough portion and flatten with your hand or with a rolling pin. With the muffin tin lying upside down, wrap each dough portion around the bottom of the muffin tin cup. Be sure to leave an empty muffin cup in between the 6 bread cups so that they do not touch.

  • 4

    Bake for 10 minutes or until golden brown. Remove from oven and let cool slightly before removing from the muffin tin bottom. Slightly press the bottom of each bread cup to flatten.

  • 5

    While bread cups are cooking, warm the soup either in the microwave or in a pot on the stove.

  • 6

    Fill each bread cup with 1/3 cup of warm soup and serve.

No nutrition information available for this recipe

More About This Recipe

  • Need a super quick meal for Mardi Gras? It doesn’t get any easier than this!These Quick Gumbo Cups have that New Orleans flair with almost no work at all.Bread cups made from Pillsbury™ refrigerated French bread are filled with warm Progresso™ Traditional Chicken and Sausage Gumbo. Really…no one will know that this flavorful gumbo came from a can. It’s just that good with that cooked-on-the-stove-all-day taste.People will be amazed at your “homemade” bread cups, too. Fill each cup with warm chicken and sausage gumbo and serve. Yum!

Recipe Summary

  • 3 tablespoons vegetable oil, such as safflower
  • 1/3 cup all-purpose flour
  • 2 red bell peppers (ribs and seeds removed), chopped
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 teaspoon dried oregano
  • Coarse salt and ground pepper
  • 1 package (10 ounces) frozen, cut okra
  • 8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced 1 inch thick
  • 1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
  • Store-bought or homemade cornbread, for serving (optional)

In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano season with salt and pepper. Cook, stirring occasionally, until vegetables are crisp-tender, 10 to 12 minutes.

Add 4 cups water stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and warm through, 1 to 2 minutes. Season with salt and pepper if desired, serve with cornbread.

Recipe Summary

  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • 1 large onion, chopped
  • 1 large green bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 pound andouille or smoked sausage, sliced 1/4 inch thick
  • 4 cloves garlic, minced
  • salt and pepper to taste
  • Creole seasoning to taste
  • 6 cups chicken broth
  • 1 bay leaf
  • 1 rotisserie chicken, boned and shredded

Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.

Stir onion, bell pepper, celery, and sausage into the roux cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.

How to Make

Gather your two ingredients: fat (lard) and flour.

In a cast iron skillet, melt the lard over high heat then gradually add the flour a little at a time.

Whisk the flour into the melted lard with a large metal whisk until all the flour is well mixed. Whisk until it begins to bubble. Keep stirring. After 5 minutes, turned the heat down to medium high.

Continue whisking, making sure to get into the corners.

After a few minutes you'll start to see a change in color. The first color stage is a light caramel color. When you hit that stage, turn the heat down to medium.

You might want to change your whisk for a wooden spoon. Keep stirring and you'll see the next color change: a light peanut butter color. Compare your color with a jar of peanut butter.

The next color stage will be the copper penny stage. This is the color you'll want for a Creole type gumbo. It will take another 20 to 30 minutes of stirring to get to this point.

The flour should smell nutty, not burnt. Remove the cast iron skillet from the heat and stir for another 5 minutes as it will continue cooking.

Low Calorie Chicken Gumbo Recipe


  • 1 16 oz package frozen gumbo-style vegetables(okra, peppers, onions, etc)
  • 12 oz grilled chicken breast, cut into bite size pieces
  • 2 ribs celery,chopped
  • 1 4oz can of mild chiles
  • 1 medium garlic clove, minced
  • 29 oz can diced tomatoes
  • 1 tsp Creole Seasoning
  • 1 tsp salt
  • 1 tsp pepper
  • 1 bay leaf
  • 1 tbsp all-purpose, whole wheat flour

** For an even more traditional version, add in some Miracle Noodle Orzo to substitute for rice for 0 additional Points.

  1. Spray a large skillet with nonfat cooking spray.
  2. Add garlic, celery and veggies and sauté over high heat, stirring frequently, for about 2 minutes. Add in flour and cook 1 minute more.
  3. Stir in tomatoes, chicken, bay leaf, salt, pepper and Creole seasoning.
  4. Cook over medium heat, stirring frequently for about 6-7 minutes.

Entire recipe makes 4 servings
Serving size is 1 ½ cups
Each serving = 4 Points


That is not gumbo.
It seems like an interesting stew. But it’s not gumbo.

Hi there. I made this recipe last night as part of a group project on nutrition therapy for diabetic patients. We served it over cauliflower “rice” with vegetarian collard greens. It was a smashing success! (and we posted a link to this page on our class website so my classmates can make it themselves).

Here’s the nutritional break-down of this recipe, using myfitnesspal: 165 calories, 4 grams fat, 41 mg cholesterol, 16 grams carbs, 5 grams fiber, 20 grams protein.

Thank you for this recipe!

Do you drain the tomatoes?

How many points would it add if this was served over rice?

Could you please tell me the fiber/calories/fat in this. At this time I cannot afford to join the new ww system, I am still using the old. Thanks so much!!

I currently don't have the nutritional stats for this gumbo recipe, but the Points value that's listed is still the old WW Points, not the new Points Plus. I haven't gotten around to converting this one yet. :)

Andouille Sausage Gumbo

Cajun goodness is yours with a quickness in this recipe idea from Johnsonville. This satisfying gumbo has all the great authentic flavors of a traditional gumbo in only thirty minutes! Johnsonville Andouille Sausage provides all the important flavors to bring this dish to life. Serve with Uncle Ben&rsquos Ready Rice for a quick and easy way to spice up your next meal.

Cajun goodness is yours with a quickness in this recipe idea from Johnsonville. This satisfying gumbo has all the great authentic flavors of a traditional gumbo in only thirty minutes! Johnsonville Andouille Sausage provides all the important flavors to bring this dish to life. Serve with Uncle Ben&rsquos Ready Rice for a quick and easy way to spice up your next meal.


Uncle Ben's® Ready Rice® Original Long Grain

(14.5 ounces) diced tomatoes



In medium sauce pot, heat until hot. Add sausage and sauté until browned. Remove sausage and set aside.

In same pot, with fat from sausage left behind add in onions, green bell pepper, celery, garlic and Cajun seasoning. Sauté until onions are soft.

Remove vegetables and set aside with sausage.

Melt butter and combine with flour to make a roux. Cook roux until it becomes a medium brown color.

Add in water, chicken bouillon, sausage, vegetables, can of tomatoes and Worcestershire sauce. Mix well to incorporate roux.

Bring to a boil, then simmer on low for 30 min. Stirring occasionally.

When gumbo is almost done, season with salt, pepper, and filé powder. Stir and mix well.


  • 2 cups Minute® White Rice
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 pkg (14 oz) smoked turkey sausage, sliced
  • 1 1/3 cup chicken broth
  • 1 pkg (10 oz) frozen cut okra, thawed and drained
  • 1 tbsp Cajun seasoning
  • 1/4 tsp dried thyme leaves
  • 1/2 lb raw shrimp, peeled and deveined
  • salt and black pepper, to taste

Quick Gumbo

Combine chicken broth, tomatoes, water, bay leaf, thyme, butter, onion, green pepper, parsley, chili powder, chicken, sausage, salt, pepper and garlic powder in stockpot or large Dutch oven. Cook 30 minutes. Add okra. Cook according to time on package (8 to 10 minutes). Add rice and shrimp. Let stand 5 minutes. Remove bay leaf before serving. (If you prefer, cook rice separately and pour the gumbo over it.) Season with hot pepper sauce, if desired. 8 to 10 servings.

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1. Heat a Dutch Oven over medium-high heat. Coat pan with cooking spray. Add sausage, cook 2 minutes or until browned, stirring occasionally. Stir in tomatoes and next 4 ingredients. Bring to a boil.

2. While soup comes to a boil, combine flour and oil in a small microwave safe bowl, stirring until smooth. Microwave at HIGH 2 minutes to 2 minutes 30 seconds and then every 15 seconds. Stir flour mixture and shrimp into soup cover, reduce heat, and simmer 4 minutes or until shrimp turn pink and any soup is slightly thick. Remove Bay leaf. Serve soup with hot sauce if desired.

Andouille and Chicken Gumbo

This one-pot wonder is loaded with Johnsonville® Andouille Rope Sausage, boneless chicken thighs, onions, green bell peppers, celery and Creole seasoning in a dark roux. Serve it with buttered grain bread and long grain white rice for a Mardi Gras meal sensation.

This one-pot wonder is loaded with Johnsonville® Andouille Rope Sausage, boneless chicken thighs, onions, green bell peppers, celery and Creole seasoning in a dark roux. Serve it with buttered grain bread and long grain white rice for a Mardi Gras meal sensation.


packages (13.5 ounces each) JOHNSONVILLE® Andouille Rope Sausage, cut into coin-slice pieces

1-pound chicken thighs, boneless and cut into ½-inch pieces

tablespoons vegetable oil, divided

cup chopped green bell pepper

tablespoons Creole or Cajun seasoning

cups chicken or vegetable stock



In a large stock pot, cook and stir sausage in 1 tablespoon oil over medium heat until browned about 4 minutes. Remove sausage and set aside.

In the same stock pot, cook and stir chicken in 1 tablespoon oil over medium heat until browned 5-6 minutes. Remove chicken and set aside.

In the same stock pot, heat 1 cup oil over medium heat. Gradually add flour to form a roux stirring continuously not to burn. When it has reached the color of chocolate, add onions and cook until translucent, about 5 minutes. Add bell pepper and celery and continue to cook in the roux until softened, about 4 minutes. Stir in seasonings.

Add stock slowly and stir.

Add sausage and chicken stir. Bring to a boil, reduce heat and simmer for 30-45 minutes.

Serve with rice and garnish with parsley.

Multi-Cooker Preparation: In the Multi-Cooker, cook and crumble sausage on sauté setting, add onions and peppers, cooking until sausage is browned and internal temperature is 160° about 10 minutes. Add the remaining ingredients. Secure lid on pot and close pressure-release valve. Select manual-high pressure setting for 2 minutes. Use quick pressure release to depressurize.

Multi-Cooker Directions

In the Multi-Cooker, cook and crumble sausage in 1 tablespoon oil on sauté setting, add the onions, pepper and celery, cooking until sausage is browned and vegetables are tender about 10 minutes.

Add 1 tablespoon oil and chicken.

Select sauté setting, cook and stir until chicken is cooked through remove from Multi-Cooker.

Add 1 cup oil and flour to Multi-Cooker.

Select sauté setting, cook and stir until caramel colored about 20 minutes.

Add remaining ingredients.

Secure lid on pot and close pressure-release valve.

Select manual-high pressure for 5 minutes use quick pressure release to depressurize.


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