Hearty Chicken and Vegetable Gumbo Recipe

In honor of Ragu’s 80th anniversary, I recreated one of their vintage recipes from a 1970s RAGÚ cookbook and added my own spin! RAGÚ brand recently added Homestyle sauces to its lineup, featuring a thicker, heartier recipe. This sauce is the perfect touch to the Chicken and Veggie Gumbo that I recreated!

I chose to add Kale it’s delicious and adds a great flavor and nutrients to the gumbo. I also decided to add Chicken and Mozzarella meatballs for a little more substance and flavor!

 

Hearty Chicken and Vegetable Gumbo

Serves 4

Prep Time 20 mins

Cook time 10-20 mins

Ingredients

  • 1 cup of diced carrots
  • 1 stalk of celery
  • 1-1 1/2 cup of kale
  • 1 cup of peas
  • 3 tbls of butter
  • 3 cups of chicken broth or bouillon
  • 1 jar of Ragu’ Italian cooking sauce
  • 1 1/2 cup of shredded cooked chicken
  • 12 chicken/mozzarella meatballs

Directions

  • Saute carrots, celery, peas and kale in butter
  • saute cooked meatballs in pan to brown
  • add chicken broth to saute veggies, cover until simmer
  • add Ragu’ Italian cooking sauce and cooked meats once you’ve reached a simmer
  • Stir in and heat for 5-10 minutes before serving

 

 

Comments

  1. I would like to thank you for the efforts you have put in writing this blog. I’m hoping to view the same high-grade content by you in the future as well. In truth, your creative writing abilities has motivated me to get my own, personal site now 😉

  2. I am from Southwest Louisiana, and have never, in my 37 years on this rock hurtling through space, lived north of I-10. This is NOT gumbo, should not be called gumbo, and is offensive to everyone who has ever, in the history of the world, made a proper gumbo.

    Come down here and I will gladly make you gumbo.

    • Hey Justin! Thanks for your input, I definitely didn’t mean to offend anyone by trying this recipe out with Ragu! I would love to give a proper Louisiana gumbo recipe a shot, I’ve never been to Louisiana but I’ve heard the food is delicious!

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