Gumbo Potpie

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  • Makes: 10 servings
  • Prep: 40 mins
  • Bake: 35 mins 400°F
  • Cook: 10 mins

Gumbo Potpie

Directions

  1. Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Lay pastry sheet on a lightly floured surface. Cut pastry sheet into 2- to 2-1/2-inch squares. Place on prepared baking sheet. Sprinkle top of pastry evenly with Cajun seasoning. Bake for 10 minutes.
  2. Meanwhile, in a very large skillet, cook sweet pepper, onion, celery, and garlic in hot oil over medium heat about 4 minutes or until vegetables are tender. Stir in sausage, tomatoes, soup, okra, tomato paste, salt, and cayenne pepper; heat until bubbly. Add shrimp and return to boiling. Transfer shrimp mixture to a 3-quart rectangular baking dish.
  3. Bake, uncovered, for 15 minutes. Place puff pastry squares on top of the gumbo mixture. Bake about 10 minutes more or until golden brown and edges are bubbly.

From the Test Kitchen

*

Use andouille sausage for spicier gumbo or kielbasa for more mild gumbo.

Lighten Up:

For a lighter recipe, use reduced-fat soup.

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Nutrition Facts (Gumbo Potpie)

  • Per serving:
  • 377 kcal ,
  • 25 g fat
  • (7 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 95 mg chol. ,
  • 938 mg sodium ,
  • 21 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 18 g pro.
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