Let's Make Chicken Gumbo Sloppy Joes | Cooking at the Lake House
2 lb Lean ground beef
10.5 oz Campbell's condensed chicken gumbo soup (1 Can per Pound)
1 tbsp Yellow mustard (To Taste)
1 tbsp Ketchup (To Taste)
1/2 tsp Salt (To Taste)
1/2 tsp Pepper (To Taste)
Hamburger Buns
Place the ground beef into a large pan over medium-high heat. Crumble the ground beef well as it cooks.
Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
Add the chicken gumbo soup, yellow mustard, ketchup, salt and pepper to the ground beef in the large pan.
Stir all of the ingredients together well.
Leave the mixture to simmer until the liquid in the pan thickens. About 4 minutes.
Reduce the heat to low.
You can heat up the hamburger buns in oven at 400 degrees for about 4-6 minuets and then take out and place them face up on plate or heat in the microwave for 15 seconds.
Scoop the sloppy joe mixture onto the toasted buns.
You can add any kind of cheese you would like onto top of the sloppy joes.
Serve and enjoy!
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Ground Beef Gumbo
Ground Beef, Corn, Diced Tomatoes, Lawry Seasoned Salt, Cajun Seasoning, Adobo Seasoning, Accent,Black Pepper, Garlic Powder, Onion Powder , Sugar
Campbell’s condensed Chicken Gumbo Soup hack. Add ground beef. Open-faced sandwiches. Cooking.
Jailhouse Style - Gumbo Soul food! Who likes gumbo? #FYP #Dpeezy2099 #Tiktok
How to Cook Lamb & Sausage Gumbo
Nothing says New Orleans like gumbo—but here it’s updated with Aussie lamb. Serve it the way they do in the Big Easy, over steaming rice. Watch along as Chef Adam shows you how to cook the perfect pot of gumbo.
Ingredients:
1 slice minced bacon
1 pound Australian lamb shoulder, trimmed and diced
8 ounces Andouille sausage
1 tablespoon smoked paprika
1 tablespoon dried thyme
4 tablespoons flour
1 diced onion
1 diced green pepper
2 stalks of celery, diced
2 tablespoons minced garlic
5 cups vegetable stock
Kosher salt and black pepper to taste
Fresh thyme leaves and parsley leaves as desired
Kitchen bouquet, optional, as needed for color
Method:
Preheat a large sauce pot over MEDIUM heat. Add the bacon and cook, stirring occasionally, until the fat has been rendered. Add the lamb, sausage, paprika, and dried thyme; cook until lightly browned, about 7 minutes. Stir in the flour to create a roux. Cook it for 1 minute. Add the onion, bell pepper, celery, and garlic. Cook until the onions are translucent and fragrant. Add the stock and bring it to a boil. Cook for 30 minutes, reducing the mixture by about a quarter. Add salt and pepper to taste. When the desired flavor is achieved, add Kitchen Bouquet, if desired, to develop a darker color. Garnish bowls of gumbo with fresh chopped thyme and parsley.
Gumbo 101 with Chef Leah Chase
What goes into an authentic Louisiana Gumbo? In restaurants, kitchens and cookbooks all over America, you find menu items masquerading as Louisiana Gumbo. So, how do you know it’s the real thing? The iconic Queen of Creole Cuisine, New Orleans Chef Leah Chase has the scoop on gumbo. Watch this episode to make sure your next bowl is the real deal.
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Welcome to NOURISH with rocket scientist and whole hog barbecue pit master, Dr. Howard Conyers! Think of this show as food for your mind, body and soul.
Host and Co-Producer: Dr. Howard Conyers Writer and Co-Producer: Christina Melton
Director and Post Production Supervisor: Donald D.Ray! Washington
Videographer: Bennie Robertson
Graphics: Ryan Golden
Original Music: Brass-a-holics from New Orleans, LA
The Mike Foster Project from Baton Rouge, LA
Produced by PBS Digital Studios and Louisiana Public Broadcasting
Made possible with funding from The Corporation for Public Broadcasting