Shrimp Gumbo in Pastry Shells
Portion Size: ½ cup over 1 pastry shell
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (10 ounce) package Puff Pastry Shells | Or use toasted English muffins or bread |
| 1 tablespoon olive oil | |
| 1 small green pepper, chopped | Wash, trim and chop |
| 1 small red pepper, chopped | Wash, trim and chop |
| 1 teaspoon garlic powder | |
| 1/4 teaspoon ground red pepper | |
| 1/4 c. all purpose flour | |
| 2 (14 oz.) cans fat free evaporated milk | |
| 1 cup low sodium chicken broth | |
| ½ lb. diced cooked chicken | |
| 1 lb. cooked shrimp | Shelled, deveined and coarsely chopped |
| 1 lb. ounces kielbasa, diced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Bake the pastry shells according to the package directions | Remove from the baking sheet and cool on a wire rack |
| 2 | Heat the oil in a 10-inch skillet over medium heat | |
| 3 | Add the green pepper, red pepper, garlic powder and ground red pepper | Cook for about 5 minutes or until tender |
| 4 | Stir in flour. Stir the evaporated milk, chicken broth, chicken, shrimp, and kielbasa into the skillet | |
| 5 | Heat to a boil. Reduce the heat to low. Cook for 5 minutes. | Cook until internal temperature reaches 165° F for 15 seconds. |
| 6 | Spoon about 1/2 cup of the chicken mixture in each shell. | |
| 7 | Serve immediately |
Posted in Seafood Dinner Recipes
